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.
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
Instructions
• 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!