Mexican Smashed Chickpea & Garlic Rice
with Toasted Pumpkin Seeds & Pickled Onion Salsa
Don’t be fooled by the ‘smashed’ in our Mexican smashed chickpea bowl, this dish is tranquil and easy, perfect for any hectic weekday night. Soothing rice soaks up an ensemble of tastes from the pickled onion, spiced chickpeas and toasted pumpkin seeds. So don’t worry, you can sit back and relax into dinner tonight.
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
3 clove
garlic
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
Onion
1 packet
Pumpkin Seeds (Pepitas)
1 tin
sweetcorn
1
cucumber
1 packet
baby leaves
1 tin
chickpeas
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
Plant-Based Mayo
1 packet
coriander
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
vinegar (rice wine or white wine)
1 tsp
brown sugar
½ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice onion (see ingredients). • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside. • Meanwhile, heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Set aside.
• Drain sweetcorn. Finely chop cucumber. Roughly chop baby leaves. Drain and rinse chickpeas. • Return frying pan to high heat. Cook corn until browned, 4-5 minutes. Transfer to a medium bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chickpeas, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste and the remaining garlic, and cook until fragrant, 1-2 minutes. • Add the brown sugar and water (for the sauce), then simmer until thickened, 1-2 minutes. • Lightly mash chickpeas with fork or potato masher until some of them have broken up and the sauce has thickened. Season to taste.
• Drain pickled onion. • Add pickled onion to the bowl of charred corn, along with cucumber and a drizzle of olive oil. Season to taste and toss to combine.
• Stir baby leaves through garlic rice. • Divide rice between bowls. Top with Mexican smashed chickpeas, pickled onion salsa and plant-based mayo. • Sprinkle over toasted pumpkin seeds and tear over coriander to serve. Enjoy!
