HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Style Chickpeas
Middle Eastern-Style Chickpeas

Middle Eastern-Style Chickpeas

with Coconut-Mint Yoghurt & Tortilla Chips

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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 BasedQuick

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 stalk


1 tin


(May be present Gluten, Lupin, Soy)

1 bag


1 packet

plant-based coconut yoghurt

(May be present Milk)


red onion

1 sachet

chermoula spice blend


1 sachet

garlic & herb seasoning

1 box

diced tomatoes with garlic & onion


mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ cup

white wine vinegar

20 g

plant-based butter

1 tsp

brown sugar

(May be present Gluten, Soy, Milk, Tree Nuts, Peanuts, Sesame)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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• 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.