Middle Eastern Chickpea & Chicken Bowl

Name: Middle Eastern Chickpea & Chicken Bowl with Pickled Onion, Herb-Garlic Dip & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 stalk celery; 1 tin chickpeas; 1 bag herbs; 1 packet Garlic Dip; ½ Brown Onion; ¼ cup white wine vinegar; 1 packet chicken breast; 1 sachet chermoula spice blend; 1 sachet Garlic & Herb Seasoning; 1 tin Crushed & Sieved Tomatoes; 20 g plant-based butter; 6 Mini Flour Tortillas; 1 bag baby spinach leaves; 1 tsp brown sugar

with Pickled Onion, Herb-Garlic Dip & Tortilla Chips

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When you simmer hearty chickpeas with subtly sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a quick pickled onion for a touch of tang, succulent chicken, a herby-garlic yoghurt for creaminess and of course oven-baked tortilla chips for crunch, and scooping!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten(Wheat)

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 stalk

celery

1 tin

chickpeas

1 bag

herbs

1 packet

Garlic Dip

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond. )

Brown Onion

1 packet

chicken breast

1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 tin

Crushed & Sieved Tomatoes

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¼ cup

white wine vinegar

20 g

plant-based butter

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3980 kJ

Fat41.5 g

of which saturates12.4 g

Carbohydrate84.6 g

of which sugars20 g

Protein53.3 g

Sodium2225 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and celery. Drain and rinse chickpeas. Pick and thinly slice herb leaves. Cut chicken into 2cm chunks. • In a small bowl, combine herbs and garlic dip. Set aside. • Finely chop onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion to the pickling liquid with just enough water to cover the onion. Set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the pan to medium-high heat with a drizzle of olive oil. Cook carrot, celery and remaining onion, stirring, until tender, 5-6 minutes. • Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add the cooked chicken, crushed & sieved tomatoes, the plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes. • Stir through baby spinach leaves and lightly mash chickpeas with a fork.

• While the chickpeas are cooking, slice mini flour tortillas into quarters. • Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. Turn to coat. • Bake tortillas until lightly golden and crispy, 8-10 minutes.

TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!

• Drain pickled onion. • Divide Middle Eastern-style chickpeas between bowls. Top with pickled onion. • Serve with tortilla chips and herbed garlic dip. Enjoy!