Middle Eastern-Style Cannellini Bean Bowl
with Coconut Yoghurt & Tortilla Chips- Gluten
- Soy
- Wheat
- Soy
- May contain traces of allergens
- Milk
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.* *Unfortunately, this week’s chickpeas were in short supply, so we’ve replaced them with cannellini beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
carrot
1 bag
celery
1 sachet
chermoula spice blend
(May be present: Soy.)
1 sachet
garlic & herb seasoning
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 bag
baby spinach leaves
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk.)
1 bag
parsley
½
Long Chilli
1 box
cannellini beans
1 box
diced tomatoes with garlic & onion
Not included in your delivery
olive oil
2 tbs
white wine vinegar
20 g
plant-based butter (for the sauce)
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and celery. • Thinly slice long chilli (if using). • Drain and rinse cannellini beans. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add chilli and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and celery, stirring, until tender, 5-6 minutes. • Add cannellini beans, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add passata, the plant-based butter and the brown sugar. Simmer, stirring, until slightly thickened, 4-5 minutes.
• While the cannellini beans are simmering, 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. • Meanwhile, stir baby spinach leaves through the slightly thickened cannellini beans. • Lightly mash cannellini beans. Remove from heat. Season to taste.
• Drain pickled chilli. • Divide Middle Eastern-style canellini beans between bowls. • Top with pickled chilli and a dollop of plant-based coconut yoghurt. Tear over parsley. • Serve with tortilla chips. Enjoy!
