Tomato Chickpeas & Chermoula Rice & Chermoula Rice
with Fetta Salad, Garlic Sauce & Almonds- Milk
- Almond
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Lupin
Ingredients
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Tomato Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Garlic & Herb Seasoning
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Mixed Salad Leaves
1 packet
Snacking Tomatoes
1
Carrot
1 sachet
Vegetable Stock Pot
1 packet
Chickpeas
(May be present: Gluten, Soy, Lupin.)
1 packet
Garlic Sauce
(Contains: Milk, Sesame, Eggs;)
Cooking Steps
• In a medium saucepan, heat 1/2 the butter and a dash of olive oil over medium heat. • Cook chermoula spice blend until fragrant, 30 seconds. 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!
• Meanwhile, halve cherry tomatoes. Grate carrot. Drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chickpeas and carrot, stirring, until slightly golden and tender, 4-5 minutes. • Reduce heat to medium. Add tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute. • Add the water (for the sauce) and remaining butter. Simmer until thickened, 2-3 minutes. Season to taste.
• Meanwhile, combine mixed salad leaves, snacking tomatoes and a drizzle of olive oil and white wine vinegar in a medium bowl. • Scatter over the fetta cubes. Season to taste.
• Roughly chop roasted almonds. • Divide tomato chickpeas and chermoula rice between bowls. Top with garlic sauce and sprinkle with almonds. • Serve with fetta salad. Enjoy!
