Quick Chermoula Beef & Chickpea Bowl
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Quick Chermoula Beef & Chickpea Bowl

Quick Chermoula Beef & Chickpea Bowl

with Coconut Yoghurt & Tortilla Chips

When you simmer hearty chickpeas with subtly sweet veggies, beef, 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!

Tags:
Quick
Allergens:
Gluten
Soy
Wheat

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

1

carrot

1 bag

celery

½

Long Chilli (Optional)

1 packet

chickpeas

(May be present: Wheat, Gluten. )

1 sachet

chermoula spice blend

1 sachet

garlic & herb seasoning

1 box

passata

6

mini flour tortillas

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

1 bag

baby spinach leaves

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk. )

1 bag

parsley

1 packet

beef mince

Not included in your delivery

olive oil

2 tbs

white wine vinegar

20 g

plant-based butter (for the sauce)

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)3589 kJ
Fat34.3 g
of which saturates13.2 g
Carbohydrate78.4 g
of which sugars17.8 g
Protein48.9 g
Sodium1796 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

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

2
2

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

3
3

• While the chickpeas 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 chickpeas. Lightly mash chickpeas. Remove from heat. Season to taste.

4
4

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