Garlicky Tomato Chickpeas & Harissa Rice
with Salad & Fetta-Yoghurt Sauce
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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.
