Middle Eastern-Style Beef & Chickpea Bowl
with Coconut Yoghurt & Tortilla Chips
When you simmer hearty beef and chickpeas with subtly sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with quick pickled chilli for a touch of heat, a coconut 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 packet
celery
1 tin
chickpeas
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1 sachet
garlic & herb seasoning
1 box
diced tomatoes with garlic & onion
1 sachet
chermoula spice blend
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
baby spinach leaves
1 packet
beef mince
1 bag
parsley
½
Long Chilli
Not included in your delivery
olive oil
2 tbs
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. Thinly slice long chilli (if using). Drain and rinse chickpeas. • In a small bowl, combine white wine vinegar and a good pinch of sugar and salt. Add chilli and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, celery and beef mince, breaking up with a spoon, until browned, 5-6 minutes. Drain the oil from the pan. • Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add diced tomatoes with garlic & onion, the plant-based butter and the brown sugar. Simmer until slightly thickened, 4-5 minutes.
• While the chickpeas are simmering, slice mini flour tortillas into quarters. • Divide tortillas 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. • Meanwhile, stir baby spinach leaves through the slightly thickened chickpeas. Lightly mash chickpeas. Remove from heat. Season to taste.
• Drain pickled chilli. • Divide Middle Eastern-style beef and chickpeas between bowls. Top with pickled chilli and a dollop of coconut yoghurt. Tear over parsley. • Serve with tortilla chips. Enjoy!