Middle Eastern-Style Chickpeas

Name: Middle Eastern-Style Chickpeas with Coconut-Mint Yoghurt & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 stalk celery; 1 tin chickpeas; 1 bag mint; 1 packet Plant-Based Coconut Yoghurt; 1 red onion; ¼ cup white wine vinegar; 1 sachet chermoula spice blend; 1 sachet garlic & herb seasoning; 1 box diced tomatoes with garlic & onion; 20 g plant-based butter (for the sauce); 1 tsp brown sugar; 6 mini flour tortillas; 1 bag baby spinach leaves

with Coconut-Mint Yoghurt & Tortilla Chips

Up to 180$ + Free Treats / Extras for Life

When you simmer hearty chickpeas with subtley sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a quick pickled onion for a touch of tang, a coconut-mint yoghurt for creaminess, and of course oven-baked tortilla chips for crunch, and scooping!

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 stalk

celery

1 tin

chickpeas

1 bag

mint

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk.)

red onion

1 sachet

chermoula spice blend

(May be present: Soy.)

1 sachet

garlic & herb seasoning

1 box

diced tomatoes with garlic & onion

mini flour tortillas

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

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ cup

white wine vinegar

20 g

plant-based butter (for the sauce)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2872 kJ

Fat21.3 g

of which saturates6.5 g

Carbohydrate90 g

of which sugars27.2 g

Protein22.1 g

Sodium2192 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and celery. Drain and rinse chickpeas. Pick and thinly slice mint leaves. • In a small bowl, combine mint leaves and coconut yoghurt. Set aside. • Thinly slice red onion. In a small bowl, combine white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion. Set aside.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot, celery and remaining onion until tender, 5-6 mins. • Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add diced tomatoes, plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes.

• While chickpeas are simmering, slice mini flour tortillas into quarters. • Divide 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. • To pan with chickpeas, stir through the baby spinach leaves. Lightly mash chickpeas. Remove from heat. Season to taste.

• Drain pickled onion. Divide Middle Eastern chickpeas between bowls. Top with pickled onion and a dollop of mint yoghurt. • Serve with tortilla chips.