Mexican Chickpea Rice Bowl
with Zesty Sour Cream, Salsa & Cheddar Cheese
It’s a veggie party tonight and there’s a stellar lineup. We're bringing the roasted kumara, sweetcorn and veggies to the table. The real stars tonight are the Mexican-spiced chickpeas cooled off with sour cream and garlic rice. You’ll be enjoying this celebration of veggie flavour until the bowl is empty.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1
Brown Onion
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ tin
sweetcorn
1 tin
chickpeas
1
tomato
1
cucumber
½
lime
1 packet
sour cream
(Contains Milk; )
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
herbs
1
Kumara
3 clove
garlic
1 packet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
1 cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
Preheat oven to 220°C/200°C fan-forced. Cut kumara into bite-sized chunks. Cut onion into wedges. Place kumara and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add jasmine rice, water (for the rice) and a pinch of salt, stir, and bring to the boil. Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain sweetcorn (see ingredients). Drain and rinse chickpeas. Roughly chop tomato, cucumber and herbs. Zest lime to get a generous pinch, then slice into wedges.
Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Set aside to cool in a medium bowl. To the bowl with the sweetcorn, add tomato, cucumber, a generous squeeze of lime juice and a pinch of salt and pepper and toss to combine. In a small bowl, combine sour cream, lime zest and a pinch of salt.
TIP: Cover the pan with a lid if the kernels are “popping” out.
TIP: Add more or less lime juice to taste.
Return the frying pan to medium heat with a drizzle of olive oil. Cook tomato paste, chickpeas, Tex-Mex spice blend and remaining garlic, tossing, until fragrant, 1-2 minutes. Add the water (for the sauce), vegetable stock powder, then bring to a simmer, cook until tender, 3-4 minutes. Using a potato masher or a fork, lightly crush chickpeas. Stir through roasted veggies then season to taste.
TIP: Add a splash more water if the sauce looks too thick.
Divide garlic rice between bowls. Top with Mexican chickpeas and veggies, salsa and zesty sour cream. Sprinkle over shredded Cheddar cheese. Garnish with herbs and serve with any remaining lime wedges.
