Our Plans
Chermoula Beef & Chickpea Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chermoula Beef & Chickpea Bowl

Chermoula Beef & Chickpea Bowl

with Coconut Yoghurt & Tortilla Chips

When you simmer hearty chickpeas and beef 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!

Tags:
Quick
Over 30g protein
Allergens:
Gluten
Soy

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.

Preparation Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 bag

celery

½

Long Chilli (Optional)

1 packet

chickpeas

(May be present: Wheat, Gluten. )

1 sachet

chermoula spice blend

1 sachet

garlic & herb seasoning

1 box

passata

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 bag

baby spinach leaves

1 bag

Plant-Based Coconut Yoghurt

(May be present: Milk. )

1 packet

beef mince

1 bag

parsley

Not included in your delivery

olive oil

2 tbs

white wine vinegar

20 g

plant-based butter

1 tsp

brown sugar

sideBannerName

Nutritional Values

Energy (kJ)3652 kJ
Fat34.3 g
of which saturates13.2 g
Carbohydrate81.3 g
of which sugars20.8 g
Protein49.8 g
Sodium1786 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and celery. • Thinly slice long chilli (if using). • Drain and rinse chickpeas. • In a small bowl, combine the white wine vinegar and a good pinch of sugarand salt. Add chilli and set aside.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, carrot and celery, breaking up bacon with a spoon, until browned, 5-6 minutes. Drain oil from the pan. • Add chickpeas, 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.

3
3

• While the chickpeas are simmering, slice mini flour tortillas 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 chickpeas. Lightly mash chickpeas. Remove from heat. Season to taste.

4
4

• Drain pickled chilli. • Divide chermoula beef and chickpeas between bowls. Top with pickled chilli and a dollop of plant-based coconut yoghurt. Tear over parsley. • Serve with tortilla chips. Enjoy!