Mexican Smashed Chickpea Rice Bowl
with Toasted Pumpkin Seeds & Avocado Salsa
Say hello to the king of veggie burrito bowls! There's nutrient-packed chickpeas that are wholesome and filling, garlic rice and avocado salsa, plus a sublime helping of cheesy goodness and a sprinkling of toasted pumpkin seeds for extra crunch. Enjoy!
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
basmati rice
1
onion
1 packet
Pumpkin Seeds (Pepitas)
½
avocado
1
tomato
1 bunch
coriander
1 bag
baby spinach leaves
1 tin
chickpeas
½ sachet
Mexican Fiesta spice blend
¾ packet
tomato paste
1 packet
sour cream
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
¼ cup
rice wine vinegar
¼ cup
water (for the onion)
¾ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion. In a small bowl, combine the rice wine vinegar, water (for the onion) and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Set aside until serving.
Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Scoop the flesh out of the avocado (see ingredients) and cut into 1cm cubes. Roughly chop the tomato and coriander. In a medium bowl, add the avocado, tomato and coriander. Add a drizzle of olive oil and season with salt and pepper. Toss to combine, then set aside. Roughly chop the baby spinach leaves. Drain and rinse the chickpeas.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the chickpeas and cook, tossing occasionally, until golden, 2-3 minutes. Add the remaining garlic, the Mexican Fiesta spice blend (see ingredients), tomato paste (see ingredients) and remaining butter and cook until fragrant, 1 minute. Add the water (for the sauce), then simmer until thickened, 2-3 minutes.
Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Season to taste. TIP: Add a splash more water if the chickpea mixture looks too thick.
Drain the pickled onion. Stir the baby spinach through the rice, then divide between bowls. Top with the Mexican smashed chickpeas, avocado salsa, pickled onion and sour cream. Sprinkle over the shredded Cheddar cheese and toasted pumpkin seeds.
