Chermoula Chickpea Bowl
with Pickled Onion, Herb-Garlic Dip & Tortilla Chips- Gluten(Wheat)
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula-spiced chickpeas, salad leaves and crispy tortilla chips that are all brought together with a flavourful herb-garlic dip. Go big with us, you’ll be glad you did. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 stalk
celery
1 tin
chickpeas
1 bag
herbs
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1
Brown Onion
1 sachet
chermoula spice blend
1 sachet
Garlic & Herb Seasoning
1 tin
chopped tomatoes
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
salad leaves
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
plant-based butter
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Finely chop carrot and celery. • Drain and rinse chickpeas. Pick and thinly slice herbs. • In a small bowl, combine herbs and garlic dip. Set aside. • Finely chop onion. In a small bowl, combine white wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion to the pickling liquid with just enough water to cover the onion. Set aside.
• While the onion is pickling, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, celery and remaining onion, stirring, until tender, 5-6 minutes. • Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add chopped tomatoes, the plant-based butter and the brown sugar. Simmer until slightly thickened, 4-5 minutes. • Stir through salad leaves and lightly mash chickpeas with a fork. Season to taste.
• While the chickpeas are cooking, slice mini flour tortillas into quarters. • Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. Turn to coat. • Bake tortillas until lightly golden and crispy, 8-10 minutes.
TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!
• Drain pickled onion. • Divide chermoula chickpeas between bowls. Top with pickled onion. • Serve with tortilla chips and herb-garlic dip.
