Middle Eastern-Style Chickpeas
with Coconut-Mint Yoghurt & Tortilla Chips
When you simmer hearty chickpeas with subtley sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a quick pickled onion for a touch of tang, a coconut-mint yoghurt for creaminess, and of course oven-baked tortilla chips for crunch, and scooping!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1 stalk
celery
1 tin
chickpeas
1 bag
mint
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1
red onion
1 sachet
chermoula spice blend
1 sachet
garlic & herb seasoning
1 box
diced tomatoes with garlic & onion
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
plant-based butter (for the sauce)
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and celery. Drain and rinse chickpeas. Pick and thinly slice mint leaves. • In a small bowl, combine mint leaves and coconut yoghurt. Set aside. • Thinly slice red onion. In a small bowl, combine white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot, celery and remaining onion until tender, 5-6 mins. • Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add diced tomatoes, plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes.
• While chickpeas are simmering, slice mini flour tortillas into quarters. • Divide between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil, season with salt and toss to coat. • Bake until lightly golden and crispy, 8-10 minutes. • To pan with chickpeas, stir through the baby spinach leaves. Lightly mash chickpeas. Remove from heat. Season to taste.
• Drain pickled onion. Divide Middle Eastern chickpeas between bowls. Top with pickled onion and a dollop of mint yoghurt. • Serve with tortilla chips.