Quick Chermoula Chickpea Bowl
with Coconut Yoghurt & Tortilla Chips
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
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Baby Spinach Leaves
1 packet
Passata
1 sachet
Garlic & Herb Seasoning
1
Celery
1
Long Chilli
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk.)
1
Carrot
1
Brown Onion
1 packet
Parsley
1 packet
Chickpeas
1 packet
Harissa Paste
(May be present: Soy.)
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and celery. • Thinly slice long chilli (if using) and brown onion. • Drain and rinse chickpeas.
• 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.
• While the tortilla chips are baking, heat a large frying pan over high heat with a drizzle of olive oil. Cook carrot, onion and celery, stirring, until tender, 5-6 minutes. • Reduce heat to medium, add chickpeas, chermoula spice blend and garlic & herb seasoning and cook, until fragrant, 2 minutes. • Add passata, the water, plant-based butter and brown sugar and simmer, until slightly thickened, 2-3 minutes. • Stir baby spinach leaves through chickpeas. Remove from heat, lightly mash chickpeas and season to taste.
• Divide chermoula chickpeas between bowls. • Top with chilli and a dollop of plant-based coconut yoghurt. • Tear over parsley. • Serve with tortilla chips. Enjoy!
