Middle Eastern-Style Beef & Chickpea Bowl

• 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.

If you’ve added beef mince, cook beef mince with the veggies, breaking it up with a spoon, until browned, 5-6 minutes. Drain oil from the pan, then continue with the step.

--------------CCM TEXT--------------• • While the tortilla chips are baking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince, carrot, onion and celery, breaking it up beef with a spoon, until browned, 5-6 minutes. Drain oil from the pan. • Reduce heat to medium, add chickpeas, chermoula spice blend and garlic & herb seasoning and cook, until fragrant, 2 minutes. • Add passata, harissa paste, the water, plant-based butter and brown sugar and simmer, until slightly thickened, 2-3 minutes. • Stir baby spinach through chickpeas. Remove from heat, lightly mash chickpeas and season to taste.