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!
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
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
Tomato Relish
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
Cooking Steps
• 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. • Stir in passata, the water, plant-based butter and brown sugar and simmer, 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 tomato relish and plant-based coconut yoghurt. Tear over parsley. Serve with tortilla chips. Enjoy!