Quick Chermoula Chickpea Bowl

Name: Quick Chermoula 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 packet chickpeas; 2 tbs white wine vinegar; 1 sachet chermoula spice blend; 1 sachet garlic & herb seasoning; 1 box passata; 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

Get up to $200 off!

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:

Plant Based

•Calorie Smart

•Climate Superstar

Allergens:

Gluten

•Soy

•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 packet

chickpeas

1 sachet

chermoula spice blend

(May be present: Soy.)

1 sachet

garlic & herb seasoning

1 box

passata

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

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)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 Paper

•Large Frying Pan

Cooking Steps

PDF

• 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 passata, the plant-based butter and the brown sugar. Simmer, stirring, 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 chermoula chickpeas between bowls. Top with pickled chilli and a dollop of plant-based coconut yoghurt. Tear over parsley. • Serve with tortilla chips. Enjoy!