Quick Chermoula 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!
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
brown onion
1 packet
chickpeas
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
chermoula spice blend
1 sachet
garlic & herb seasoning
1 box
passata
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
⅓ cup
water
20 g
plant-based butter
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) and brown onion. • Drain and rinse chickpeas.
• 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.
• While the tortilla chips are baking, heat a large frying pan over high heat with a drizzle of olive oil. Cook carrot, onion and celery, stirring, until tender, 5-6 minutes. • Reduce heat to medium, add chickpeas, chermoula spice blend and garlic & herb seasoning and cook, stirring, until fragrant, 2 minutes. • Add passata, the water, plant-based butter and brown sugar and simmer, stirring, until slightly thickened, 2-3 minutes. • Stir baby spinach leaves through chickpeas. Remove from heat, lightly mash chickpeas and season to taste.
• Divide chermoula chickpeas between bowls. • Top with chilli and a dollop of plant-based coconut yoghurt. • Tear over parsley. • Serve with tortilla chips. Enjoy!