Middle Eastern-Style Chickpea Bowl

Name: Middle Eastern-Style Chickpea Bowl with Coconut Yoghurt & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 bag celery; ½ Long Chilli (Optional); 1 tin chickpeas; 2 tbs 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; 1 packet Plant-Based Coconut Yoghurt; 1 bag parsley

with Coconut Yoghurt & Tortilla Chips

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When you simmer hearty chickpeas 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!

This recipe is under 650kcal per serving.

Tags:

Climate Superstar

•Calorie Smart

•Plant Based

Allergens:

Gluten

•Soja

•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 bag

celery

Long Chilli (Optional)

1 tin

chickpeas

1 sachet

chermoula spice blend

1 sachet

garlic & herb seasoning

1 box

diced tomatoes with garlic & onion

mini flour tortillas

1 bag

baby spinach leaves

1 packet

Plant-Based Coconut Yoghurt

1 bag

parsley

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)2717 kJ

Fat20.9 g

of which saturates7.2 g

Carbohydrate85.3 g

of which sugars21.8 g

Protein21.2 g

Sodium2303 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and celery, stirring, until tender, 5-6 minutes. • Add chickpeas, 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 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.

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