Spiced Tomato Chickpea Bowl
with Roast Veg, Snow Pea Slaw & Almonds
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.
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.
Ingredients
2
potato
1
carrot
1 sachet
garlic & herb seasoning
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1 box
passata
1 bag
snow peas
1 bag
chives
1 bag
Deluxe Slaw Mix
1 packet
Plant-Based Mayonnaise
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 tsp
brown sugar
¼ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
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.
