Saucy Harissa Chickpea & Chicken Bowl

Name: Saucy Harissa Chickpea & Chicken Bowl with Herbed Garlic Dip & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 tin chickpeas; 1 packet Garlic Dip; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 20 g plant-based butter; 1 tsp brown sugar; 6 Mini Flour Tortillas; 1 bag baby spinach leaves; 1 leek; 1 packet harissa paste; 1 packet chopped tomatoes; ½ Onion; ½ bag parsley

with Herbed Garlic Dip & Tortilla Chips

Get up to $175 off

When you simmer hearty chickpeas and chicken with subtly sweet veggies, 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!

Tags:

Climate Superstar

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 tin

chickpeas

1 packet

Garlic Dip

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

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bag

baby spinach leaves

leek

1 packet

harissa paste

1 packet

chopped tomatoes

Onion

½ bag

parsley

Not included in your delivery

olive oil

20 g

plant-based butter

1 tsp

brown sugar

Nutrition Values

Energy (kJ)4144 kJ

Fat41.6 g

of which saturates12.4 g

Carbohydrate90.5 g

of which sugars20.4 g

Protein55.9 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.

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and onion (see ingredients). Thinly slice leek. Drain and rinse chickpeas. Roughly chop parsley (see ingredients). 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 chickpeas, harissa paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add chicken, chopped 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 simmering, slice mini flourtortillas 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 tortilla chips until lightly golden and crispy, 8-10 minutes.

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