HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Tomato Chickpea Bowl
Spiced Tomato Chickpea Bowl

Spiced Tomato Chickpea Bowl

with Roast Veg, Snow Pea Slaw & Almonds

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From the rich, mildy-spiced tomato sauce for the chickpeas to the sweet snow pea and chive-studded slaw, there's a lot to love in this plant-based dish. That's right, even the mayo is plant-based.

Tags:Plant BasedNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree Nuts

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 sachet

garlic & herb seasoning

1 tin


1 box


1 bag

snow peas

1 bag


1 bag

deluxe slaw mix

1 packet

plant-based mayonnaise

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

olive oil

20 g

plant-based butter

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

¼ cup


1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2822 kJ
Fat30.1 g
of which saturates3.5 g
Carbohydrate71.6 g
of which sugars21.9 g
Protein20.5 g
Sodium1359 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato and carrot into bite-sized chunks.


Place the potato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and season with salt. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


When the veggies have 10 minutes remaining, drain and rinse the chickpeas. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chickpeas, stirring until slightly golden, 3-4 minutes. Reduce the heat to medium, then stir in the passata, Aussie spice blend, plant-based butter, brown sugar and the water. Simmer until thickened, 3-4 minutes. Season to taste


While the chickpeas are cooking, trim and thinly slice the snow peas lengthways. Finely chop the chives.


In a medium bowl, combine the snow peas, deluxe slaw mix, plant-based mayonnaise and a drizzle of olive oil and white wine vinegar. Add 1/2 the chives, then toss to coat. Season to taste.


Divide the spiced tomato chickpeas, roast veg and snow pea slaw between bowls. Sprinkle with the flaked almonds and remaining chives to serve.