Middle Eastern-Style Chickpea & Veggie Bowl

Name: Middle Eastern-Style 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 tin chickpeas; ½ bag parsley; 1 packet Garlic Dip; 1 sachet chermoula spice blend; 1 sachet Garlic & Herb Seasoning; 1 packet chopped tomatoes; 20 g plant-based butter; 1 tsp brown sugar; 1 bag baby spinach leaves; 6 Mini Flour Tortillas

with Herbed Garlic Dip & Tortilla Chips

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When you simmer hearty chickpeas with subtly sweet veggies, garlicky tomatoes and a rich harissa sauce, the result is pretty magical. Serve with garlic dip for a touch of tang and oven-baked tortilla chips for crunch and scooping!

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

Onion

leek

1 tin

chickpeas

½ bag

parsley

1 packet

Garlic Dip

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond. )

1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 packet

chopped tomatoes

1 bag

baby spinach leaves

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

Not included in your delivery

olive oil

20 g

plant-based butter

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3312 kJ

Fat35.3 g

of which saturates10.8 g

Carbohydrate87 g

of which sugars18.8 g

Protein22.5 g

Sodium2071 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 Frying Pan

•Baking Paper

•Baking Tray

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, 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 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!