Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula-spiced chickpeas, baby spinach and crispy tortilla chips that are all brought together with a flavourful mint-garlic dip. Go big with us, you’ll be glad you did.
This recipe is under 650kcal per serving
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
garlic dip(May be presentGluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy)
chermoula spice blend
garlic & herb seasoning
baby spinach leaves
mini flour tortillas(ContainsGluten)
white wine vinegar
• Preheat oven to 200°C/180°C fan-forced. Finely chop carrot and celery. Drain and rinse chickpeas. Pick and thinly slice mint leaves. • In a small bowl, combine mint and garlic dip. Set aside. • Finely chop red onion. In a small bowl, combine white wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion to pickling liquid with just enough water to cover onion. Set aside.
• While onion is pickling, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook carrot, celery and remaining onion 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 chopped tomatoes, plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes.
• Meanwhile, slice mini flour tortillas into quarters. • Divide between two lined oven trays (don’t worry if they overlap). Toss with a drizzle of olive oil and season with salt. • Bake tortillas until lightly golden and crispy, 8-10 minutes.
TIP: Keep an eye on them. You want them crisp, but not burnt!
• Stir baby spinach leaves through chickpeas and lightly mash with a fork. Season to taste. • Drain pickled onion. • Divide Middle Eastern chickpeas between bowls. Top with pickled onion. • Serve with tortilla chips and mint-garlic dip.