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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

carrot

1 sachet

garlic & herb seasoning

1 tin

chickpeas

1 box

passata

1 bag

snow peas

1 bag

chives

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

water

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato and carrot into bite-sized chunks.

2

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.

3

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

4

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

5

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.

6

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