Middle Eastern Chickpea Bowl

Name: Middle Eastern Chickpea Bowl with Pickled Onion, Mint-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; 1 onion; ¼ cup white wine vinegar; 1 sachet chermoula spice blend; 1 sachet Garlic & Herb Seasoning; 1 box chopped tomatoes; 20 g plant-based butter; 1 tsp brown sugar; 6 Mini Flour Tortillas; 1 bag salad leaves

with Pickled Onion, Mint-Garlic Dip & Tortilla Chips

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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.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

Allergens:

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, Uova, Pesce, Latte, Sesamsamen, Soja, Mandeln. )

onion

1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 box

chopped tomatoes

1 tsp

brown sugar

(May be present: Gluten, Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Cashew, Pistachio, Walnut. )

Mini Flour Tortillas

(Contains: Wheat; )

1 bag

salad leaves

Not included in your delivery

olive oil

¼ cup

white wine vinegar

20 g

plant-based butter

Nutrition Values

Energy (kJ)3226 kJ

Fat35.8 g

of which saturates10.8 g

Carbohydrate84.4 g

of which sugars19.6 g

Protein20.7 g

Sodium2126 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

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

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. • In a small bowl, combine herbs and garlic dip. Set aside. • Finely chop onion. In a second small bowl, combine the 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 the onion is pickling, heat a large frying pan over 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 chopped tomatoes, the plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes.

• Meanwhile, 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. Toss to coat. • Bake tortillas until lightly golden and crispy, 8-10 minutes. • When chickpeas have simmered, stir through salad leaves and lightly mash with a fork. Season to taste.

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