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Chermoula Spiced Chickpeas

Chermoula Spiced Chickpeas

with Honey Roasted Pumpkin Couscous & Pickled Onion Salsa

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It’s time to up your legume game and we're going to show you how. Transform the humble chickpea with a little spice and crushed tomatoes, making a perfect topping for pumpkin couscous. Add pickled onion for zing, and dinner is done!

Allergens:Tree NutsGlutenMilkEggs

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled & chopped pumpkin

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 unit

red onion

2 clove

garlic

1 bag

green beans

1 tin

chickpeas

½ tin

crushed & sieved tomatoes

1 bunch

parsley

1 sachet

vegetable stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 sachet

chermoula spice mix

2 unit

tomato

1 packet

dill & parsley mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

2 tsp

honey

3 tbs

rice wine vinegar

3 tbs

water (for the onion)

20 g

butter

(ContainsMilk)

¾ cup

water (for the couscous)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2900 kJ
Fat30.3 g
of which saturates7.9 g
Carbohydrate77.1 g
of which sugars23.7 g
Dietary Fibre0 g
Protein21.3 g
Cholesterol0 mg
Sodium997 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Place the peeled & chopped pumpkin and the honey on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat, spread in a single layer and roast for 20 minutes. Remove the tray from the oven, sprinkle over the flaked almonds and toss to combine. Return to the oven and roast until the pumpkin is tender and the almonds are golden, 3-5 minutes.

2

While the pumpkin is roasting, thinly slice the red onion. In a small bowl, combine the rice wine vinegar, the water (for the onion) and a good pinch of sugar and salt. Add 1/2 the onion, stir to combine and set aside until serving. Finely chop the garlic (or use a garlic press). Trim and halve the green beans. Drain and rinse the chickpeas. Roughly chop the tomato. Roughly chop the parsley.

3

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the vegetable stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook, tossing regularly, until tender, 4-5 minutes. Transfer the green beans to the saucepan with the cooked couscous. Return the frying pan to a medium-high heat. Add the butter and remaining onion and cook, stirring, until softened, 3-4 minutes. Add the chermoula spice blend and remaining garlic and cook until fragrant, 1 minute. Add the chickpeas and crushed & sieved tomatoes (see ingredients list) and cook, stirring, until thickened, 2-3 minutes. Season to taste with salt and pepper.

5

Drain the pickled onion. In a medium bowl, combine the pickled onion, tomato and parsley. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper. Stir the roasted pumpkin and almonds through the couscous and green beans. Season to taste with salt and pepper.

6

Divide the honey roasted pumpkin couscous between bowls and top with the chermoula spiced chickpeas and pickled onion salsa. Serve with the dill & parsley mayonnaise.