Middle Eastern-Style Kidney Bean Bowl
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Middle Eastern-Style Kidney Bean Bowl

Middle Eastern-Style Kidney Bean Bowl

with Herbed Garlic Dip & Tortilla Chips

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 chickpeas were in short supply, so we've replaced them with red kidney beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Plant Based
Quick
Allergens:
Gluten

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

Brown Onion

1

leek

1 tin

red kidney beans

1 bag

parsley

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 tin

chopped tomatoes

1 bag

baby spinach leaves

6

Mini Flour Tortillas

(Contains Gluten; )

Not included in your delivery

olive oil

20 g

plant-based butter

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)3394 kJ
Fat36.3 g
of which saturates10.8 g
Carbohydrate89.9 g
of which sugars21.8 g
Protein22.8 g
Sodium2426 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

Instructions

1
1

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

2
2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, onion and leek, stirring, until tender, 5-6 minutes. • Add kidney beans, 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 brown sugar. Simmer until slightly thickened, 4-5 minutes. • Stir through baby spinach leaves and lightly mash beans with a fork.

3
3

• While the kidney beans are simmering, 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 tortilla chips until lightly golden and crispy, 8-10 minutes.

TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!

4
4

• Divide Middle Eastern-style kidney beans between bowls. • Serve with tortilla chips and herbed garlic dip. Enjoy!