Saucy Harissa Chickpea & Veggie Bowl

Name: Saucy Harissa Chickpea & Veggie Bowl with Herbed Garlic Dip & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; ½ Onion; 1 leek; 1 packet Garlic Dip; 1 packet chopped tomatoes; 1 tin chickpeas; ½ bag parsley; 1 packet harissa paste; 1 sachet Garlic & Herb Seasoning; 1 tsp brown sugar; 20 g plant-based butter; 1 bag baby spinach leaves; 6 Mini Flour Tortillas

with Herbed Garlic Dip & Tortilla Chips

Get up to $175 off

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!

Tags:

Plant Based

•Climate Superstar

Allergens:

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

Onion

leek

1 packet

Garlic Dip

1 packet

chopped tomatoes

1 tin

chickpeas

½ bag

parsley

1 packet

harissa paste

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

Mini Flour Tortillas

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

plant-based butter

Nutrition Values

Energy (kJ)3399 kJ

Fat36.3 g

of which saturates10.9 g

Carbohydrate89.7 g

of which sugars20.4 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

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and onion (see ingredients). Thinly slice leek. Drain and rinse chickpeas. Roughly chop parsley (see ingredients). • 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, onion and leek, stirring, until tender, 5-6 minutes. • Add chickpeas, harissa paste 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 chickpeas with a fork

• While the chickpeas 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!