Say hello to the king of veggie burrito bowls! There's nutrient-packed chickpeas that are wholesome and filling, garlic rice and charred corn 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
3 clove
garlic
1 packet
basmati rice
1
onion
1 packet
Pumpkin Seeds (Pepitas)
1
tomato
1 bag
coriander
1 bag
baby spinach leaves
1 tin
chickpeas
1 packet
tomato paste
1 packet
sour cream
(Contains Milk; )
½ tin
sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
Mexican Fiesta spice blend
1
olive oil
¼ tsp
salt
¼ cup
rice wine vinegar
¾ cup
water (for the sauce)
40 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic 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 and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Set aside.
Drain the sweetcorn (see ingredients). Heat a large frying pan over a medium-high heat. Toast the pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Set aside. Return the frying pan to a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. Finely chop the tomato and coriander. Add the tomato, coriander and a drizzle of olive oil to the charred corn, then season with salt and pepper. Toss to combine and 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 drizzle of olive oil. When the oil is hot, cook the chickpeas, tossing occasionally, until golden, 2-3 minutes. Add the Mexican Fiesta spice blend, tomato paste, remaining garlic and remaining butter and cook until fragrant, 1 minute. Add the water (for the sauce) and 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 garlic rice. Divide rice between bowls. Top with the Mexican smashed chickpeas, charred corn salsa, pickled onion and sour cream. Sprinkle over the shredded Cheddar cheese and toasted pumpkin seeds.