Middle Eastern-Style Cannellini Bean Bowl
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Middle Eastern-Style Cannellini Bean Bowl

Middle Eastern-Style Cannellini Bean Bowl

with Coconut Yoghurt & Tortilla Chips

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.

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!

Tags:
Plant Based
Under 650kcal
Quick
Climate Superstar
Allergens:
Gluten
Soy

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

1 sachet

chermoula spice blend

1 sachet

garlic & herb seasoning

6

mini flour tortillas

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

1 bag

baby spinach leaves

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk. )

1 bag

parsley

½

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

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Nutritional Values

Energy (kJ)2642 kJ
Fat21.4 g
of which saturates7.6 g
Carbohydrate78.4 g
of which sugars17.8 g
Protein21.3 g
Sodium1722 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick 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 cannellini beans. • 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 carrot and celery, stirring, until tender, 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 passata, the plant-based butter and the brown sugar. Simmer, stirring, until slightly thickened, 4-5 minutes.

3
3

• 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.

4
4

• 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!