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Middle Eastern-Style Kidney Bean & Chicken Bowl
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Middle Eastern-Style Kidney Bean & Chicken Bowl

Middle Eastern-Style Kidney Bean & Chicken Bowl

with Herbed Garlic Dip & Tortilla Chips

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

Unfortunately, this week's chickpeas were in short supply, so we've replaced them with red kidney beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!


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

Total Time25 minutes


Serving amount




Brown Onion



1 tin

red kidney beans

1 bag


1 packet

Garlic Dip

(May be present Gluten, traces of egg, Fish, milk, Tree Nuts, Sesame, Soy. )

1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 tin

chopped tomatoes

1 bag

baby spinach leaves


Mini Flour Tortillas

(Contains Gluten; )

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

plant-based butter

1 tsp

brown sugar


Nutrition Values

Energy (kJ)4139 kJ
Fat41.6 g
of which saturates12.4 g
Carbohydrate90.7 g
of which sugars21.9 g
Protein56 g
Sodium2525 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.


Large Non-Stick Pan
Baking Tray
Baking Paper



• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and onion. Thinly slice leek.. Drain and rinse red kidney beans. Roughly chop parsley. Cut chicken breast into 2cm chunks. • In a small bowl, combine parsley and garlic dip. 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 frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, onion and leek, stirring, until tender, 5-6 minutes. • Add kidney beans, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add crushed & sieved tomatoes, the plant-based butter, brown sugar and chicken. Simmer until slightly thickened, 4-5 minutes. • Stir through baby spinach leaves and lightly mash beans with a fork.


• While the kidney beans are simmering, 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!


• Divide Middle Eastern-style kidney beans between bowls. • Serve with tortilla chips and herbed garlic dip. Enjoy!