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Middle Eastern Roasted Chickpeas

Middle Eastern Roasted Chickpeas

with Garlic Couscous & Mint Yoghurt

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Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula roast veggies, plus chickpeas and a lightly seasoned couscous that's all brought together with a cooling mint yoghurt. Go big with us, you’ll be glad you did.

Tags:Veggie
Allergens:MilkGluten

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 unit

carrot

1 unit

red onion

½ unit

lemon

1 packet

chermoula spice blend

1 tin

chickpeas

1 sachet

lemon pepper spice blend

3 clove

garlic

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

1 cube

vegetable stock powder

1 packet

couscous

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

1 unit

chilli flakes

20 g

beetroot

baby spinach leaves

Not included in your delivery

olive oil

2 tsp

honey

1 cup

water

1 bag

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2500 kJ
Fat18.3 g
of which saturates3.4 g
Carbohydrate74.6 g
of which sugars24.2 g
Dietary Fibre0 g
Protein24.4 g
Cholesterol0 mg
Sodium1350 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into 2cm florets. Cut the carrot (unpeeled) into 1cm batons. Cut the beetroot (unpeeled) into 1cm chunks. Slice the red onion into 1cm wedges. Slice the lemon (see ingredients list) into wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Spread the cauliflower, carrot, beetroot and onion over an oven tray lined with baking paper and roast until tender, 25-30 minutes. When the veggies are done, drizzle with the honey and sprinkle over the lemon pepper spice blend. Toss to combine.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

3

While the veggies are roasting, drain and rinse the chickpeas. Finely chop the garlic (or use a garlic press). Heat a medium frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the chickpeas and cook, tossing, until golden, 5-6 minutes. Add the butter, chermoula spice blend, 1/2 the garlic and a generous pinch of salt and cook until fragrant, 1 minute.

4

Pick and thinly slice the mint leaves. In a small bowl, combine the yoghurt, a squeeze of lemon juice and 1/2 the mint. Season with a pinch of salt and pepper and mix well. Set aside.

5

Heat a medium saucepan over a medium heat with a drizzle of olive oil. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and 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. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. Add the remaining mint and gently stir to combine. In a large bowl, add the roasted veggies and baby spinach leaves and gently toss to coat.

TIP: Allow the veggies to cool slightly before tossing to keep the spinach leaves crisp.

6

Divide the garlic couscous and roast veggie toss between plates. Top with the Middle Eastern chickpeas.Serve with the mint yoghurt and remaining lemon wedges. Sprinkle with the chilli flakes (if using).