Garlicky Tomato Chickpeas & Harissa Rice
with Salad & Fetta-Yoghurt Sauce- Milk
- Almond
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
In this vibrant veggie dish, hearty chickpeas and sweet grated carrot soak up the garlic and herb tomato sauce like a treat. The mildy spiced harissa rice boasts the perfect balance of sweet and smoky flavours, and the fetta-yoghurt brings everything together, providing creaminess and tang. Don't forget the sprinkle of roasted almonds for some crunch! *Unfortunately, this week's black beans were in short supply, so we've replaced them with chickpeas. Don't worry, the recipe will be just as delicious!*
Ingredients
1 packet
harissa paste
(May be present: Soy.)
1 packet
basmati rice
(May be present: Soy, Wheat, Gluten.)
1 packet
vegetable stock pot
2 clove
garlic
1 punnet
Snacking Tomatoes
1
carrot
1 tin
chickpeas
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
tomato paste
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
20 g
butter (for the rice)
(Contains: Milk;)
1.25 cup
water (for the rice)
½ cup
water (for the sauce)
20 g
butter (for the sauce)
(Contains: Milk;)
Utensils
Cooking Steps
• In a medium saucepan, melt the butter (for the rice) with a dash of olive oil over a medium heat. Add harissa paste and cook until fragrant, 1 minute. Add basmati rice, the water (for the rice) and vegetable stock pot. Stir to combine, then bring to the boil. • Reduce heat to low, then cover with a lid and cook for 10 minutes. • Remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, finely chop garlic. Halve cherry tomatoes. Grate carrot. Drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over a medium-high heat. Cook, stirring, until fragrant, 1 minute. • Transfer garlic oil mixture to a small bowl. Add fetta cubes, mashing to combine. Stir in Greek-style yoghurt. Season with pepper.
• Return frying pan to a high heat with a drizzle of olive oil. Cook chickpeas and carrot, stirring, until slightly golden and tender, 4-5 minutes. Reduce heat to medium. Add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Add the water (for the sauce) and butter (for the sauce). Simmer until thickened, 3-4 minutes. Season with salt and pepper to taste. • Meanwhile, combine baby spinach leaves, cherry tomatoes and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Roughly chop roasted almonds. • Divide harissa rice between bowls. Top with garlicky tomato chickpeas and a dollop of fetta-yoghurt sauce. Sprinkle with almonds. • Serve with salad.
