Spiced Tomato Chickpea Bowl
with Chimichurri Potato & Celery Slaw- Sulphites
- Almond
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
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 aioli is plant-based.
Ingredients
2
potato
4 clove
garlic
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 tin
chickpeas
1
carrot
1 sachet
lemon pepper seasoning
1 box
passata
1 stalk
celery
1 bag
herbs
1 bag
slaw mix
1 packet
plant-based aioli
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Walnut, Macadamia, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
Not included in your delivery
olive oil
40 g
plant-based butter (for the sauce)
⅓ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Cut potato into bite-sized chunks. Finely chop garlic. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then transfer to a bowl. Return pan to medium-high heat. Cook 1/2 the plant-based butter and 1/2 the garlic, stirring, until fragrant, 1 minute. Return potato to pan. Toss to coat, then lightly crush with a fork. Stir through chimichurri sauce. Cover to keep warm, then set aside.
TIP: Add a splash of water if the potato looks dry!
When the potato has 10 minutes remaining, drain and rinse chickpeas. Grate carrot. In a large frying pan, heat a drizzle of olive oil over high heat. Cook chickpeas, stirring, until slightly golden, 3-4 minutes. Add carrot and cook until slightly softened, 2-3 minutes. Add lemon pepper seasoning and remaining garlic and cook until fragrant, 1 minute.
Reduce heat to medium, then stir in passata, the water, remaining plant-based butter and a generous pinch of salt and pepper. Simmer until slightly thickened, 1-2 minutes. Remove from heat.
While the chickpeas are simmering, finely chop celery. Finely chop herbs.
In a medium bowl, combine celery, slaw mix, plant-based aioli and a drizzle of olive oil and white wine vinegar. Add 1/2 the herbs. Toss to coat. Season to taste.
Divide spiced tomato chickpeas, chimichurri potato and celery slaw between bowls. Sprinkle with flaked almonds and remaining herbs to serve.
