Middle Eastern-Style Chickpea Bowl
with Coconut Yoghurt & Tortilla Chips
When you simmer hearty 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!
This recipe is under 650kcal per serving.
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 bag
celery
½
Long Chilli (Optional)
1 tin
chickpeas
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
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1 bag
parsley
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 the 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 and celery, stirring, until tender, 5-6 minutes. • 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 flourtortillas 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 chickpeas between bowls. Top with pickled chilli and a dollop of plant-based coconut yoghurt. Tear over parsley. • Serve with tortilla chips. Enjoy!