Middle Eastern-Style Beef & Cannellini Bean Bowl
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Middle Eastern-Style Beef & Cannellini Bean Bowl

Middle Eastern-Style Beef & Cannellini Bean 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!

Unfortunately, this week’s chickpeas were in short supply, so we’ve replaced them with cannellini beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!


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


Serving amount



1 bag


1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk. )

1 sachet

garlic & herb seasoning

1 sachet

chermoula spice blend


mini flour tortillas

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

1 bag

baby spinach leaves

1 packet

beef mince

1 bag



Long Chilli

1 box

cannellini beans

1 box

diced tomatoes with garlic & onion

Not included in your delivery

olive oil

2 tbs

white wine vinegar

20 g

plant-based butter (for the sauce)

1 tsp

brown sugar


Nutritional Values

Energy (kJ)3587 kJ
Fat34.2 g
of which saturates13.1 g
Carbohydrate78.4 g
of which sugars17.8 g
Protein48.8 g
Sodium1797 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



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


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, carrot and celery, breaking up with a spoon, until browned, 5-6 minutes. • Add cannellini beans, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add diced tomatoes with garlic & onion, the plant-based butter and the brown sugar. Simmer until slightly thickened, 4-5 minutes.


• While the cannellini beans are simmering, 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. • Meanwhile, stir baby spinach leaves through the slightly thickened cannellini beans. • Lightly mash cannellini beans. Remove from heat. Season to taste.


• Drain pickled chilli. • Divide Middle Eastern-style canellini beans between bowls. • Top with pickled chilli and a dollop of plant-based coconut yoghurt. Tear over parsley. • Serve with tortilla chips. Enjoy!