Middle Eastern-Style Chickpea Bowl

Name: Middle Eastern-Style Chickpea Bowl with Herbed Garlic Dip & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 leek; 1 Brown Onion; 1 packet Garlic Dip; 1 tin chickpeas; 1 bag parsley; 1 sachet chermoula spice blend; 1 sachet Garlic & Herb Seasoning; 20 g plant-based butter; 1 tsp brown sugar; 1 bag baby spinach leaves; 6 Mini Flour Tortillas; 1 tin Crushed & Sieved Tomatoes

with Herbed Garlic Dip & Tortilla Chips

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When you simmer hearty chickpeas with subtly sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a herby-garlic yoghurt for creaminess and of course oven-baked tortilla chips for crunch, and scooping!

Unfortunately, this week's celery was in short supply, so we've replaced it with leek. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

leek

Brown Onion

1 packet

Garlic Dip

1 tin

chickpeas

1 bag

parsley

1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

Mini Flour Tortillas

1 tin

Crushed & Sieved Tomatoes

Not included in your delivery

olive oil

20 g

plant-based butter

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3234 kJ

Fat34.6 g

of which saturates10.8 g

Carbohydrate83.8 g

of which sugars18.1 g

Protein22.7 g

Sodium2045 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot, leek and onion. Drain and rinse chickpeas. Roughly chop parsley. • In a small bowl, combine parsley and garlic dip. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, leek and 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 crushed & sieved tomatoes, the plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes. • Stir through baby spinach leaves and lightly mash chickpeas with a fork.

• While the chickpeas are cooking, slice mini flourtortillas 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!