Quick Chermoula Chickpea Bowl
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Quick Chermoula Chickpea Bowl

Quick Chermoula Chickpea 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!

Tags:
Plant Based
Quick
Climate Superstar
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

brown onion

1 packet

chickpeas

(May be present: Wheat, Gluten. )

6

mini flour tortillas

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

1 sachet

chermoula spice blend

1 sachet

garlic & herb seasoning

1 box

passata

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

⅓ cup

water

20 g

plant-based butter

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2706 kJ
Fat21.4 g
of which saturates7.6 g
Carbohydrate81.3 g
of which sugars20.8 g
Protein22.3 g
Sodium1712 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
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) and brown onion. • Drain and rinse chickpeas.

2
2

• 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.

3
3

• While the tortilla chips are baking, heat a large frying pan over high heat with a drizzle of olive oil. Cook carrot, onion and celery, stirring, until tender, 5-6 minutes. • Reduce heat to medium, add chickpeas, chermoula spice blend and garlic & herb seasoning and cook, stirring, until fragrant, 2 minutes. • Add passata, the water, plant-based butter and brown sugar and simmer, stirring, until slightly thickened, 2-3 minutes. • Stir baby spinach leaves through chickpeas. Remove from heat, lightly mash chickpeas and season to taste.

4
4

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