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Middle Eastern Chickpea & Freekeh Bowl

Middle Eastern Chickpea & Freekeh Bowl

with Roasted Veggies & Yoghurt

Vegetarian
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Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula roast veggies, plus spiced chickpeas and a lightly seasoned couscous that's all brought together with a cooling yoghurt. Go big with us, you’ll be glad you did.

Tags:Veggie
Allergens:GlutenTree NutsMilk

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

freekeh

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 sachet

vegetable stock powder

1 unit

carrot

1 portion

cauliflower

1 unit

brown onion

½ tin

chickpeas

1 bunch

parsley

1 packet

flaked almonds

(ContainsTree NutsMay be presentMilk, Peanuts, Sesame, Soy, Gluten)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

chermoula spice blend

1 tin

chopped tomatoes

1 tin

coconut milk

1 bag

baby spinach leaves

Not included in your delivery

olive oil

3.5 cup

water

15 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2570 kJ
Fat29.1 g
of which saturates16 g
Carbohydrate56.6 g
of which sugars24.5 g
Dietary Fibre0 g
Protein20.4 g
Cholesterol0 mg
Sodium1650 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and 1/2 the vegetable stock. Bring to the boil, then reduce to a medium-high heat and cook until tender, 30-35 minutes. Drain and return to the saucepan.

TIP: The freekeh is ready when it has softened but still retains some bite.

2

While the freekeh is cooking, cut the carrot (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Place the carrot and cauliflower on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

3

While the veggies are roasting, finely chop the brown onion. Drain and rinse the chickpeas (see ingredients list). Roughly chop the parsley leaves.

4

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the chermoula spice blend and cook until fragrant, 1 minute. Add the chickpeas, chopped tomatoes, coconut milk and remaining vegetable stock. Bring to the boil and cook until thickened, 5-6 minutes. Stir through the butter, baby spinach leaves and roasted veggies.

6

Divide the freekeh between bowls. Top with the Middle Eastern chickpea stew, yoghurt and toasted almonds. Garnish with the parsley.