Middle Eastern-Style Chicken, Chickpea & Veggie Bowl
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Middle Eastern-Style Chicken, Chickpea & Veggie Bowl

Middle Eastern-Style Chicken, Chickpea & Veggie Bowl

with Garlic Dip & Tortilla Chips

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


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
Cooking Time20 minutes


Serving amount







1 tin


1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 packet

Diced Tomatoes with Garlic & Onion

1 tsp

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

baby leaves


Mini Flour Tortillas

(Contains Gluten; )

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

chicken thigh

Not included in your delivery

olive oil

20 g

plant-based butter


Nutrition Values

Energy (kJ)4303 kJ
Calories1028 kcal
Fat50.1 g
of which saturates15.5 g
Carbohydrate89.3 g
of which sugars24.7 g
Dietary Fibre25.9 g
Protein53.2 g
Sodium2604 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 Frying Pan
Baking Tray
Baking Paper



• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and onion (see ingredients). Thinly slice leek. Drain and rinse half the chickpeas. • Cut chicken thigh into 2cm chunks.


• 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. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add diced tomatoes, the brown sugar and plant-based butter. Simmer until slightly thickened, 4-5 minutes. • Lightly mash chickpeas with a fork, then stir through baby leaves and cooked chicken until leaves are just wilted.


• 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!


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