Middle Eastern-Style Chickpea & Veggie Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Middle Eastern-Style Chickpea & Veggie Bowl

Middle Eastern-Style 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!

Tags:
Plant Based
Allergens:
Gluten

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

½

Onion

1

leek

1 tin

chickpeas

1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 packet

Diced Tomatoes with Garlic & Onion

1 packet

baby leaves

6

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. )

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

plant-based butter

sideBannerName

Nutrition Values

Energy (kJ)3472 kJ
Calories830 kcal
Fat37.4 g
of which saturates11.6 g
Carbohydrate88.5 g
of which sugars24.7 g
Dietary Fibre25.9 g
Protein24.6 g
Sodium2486 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 Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and onion (see ingredients). Thinly slice leek. Drain and rinse chickpeas.

2
2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, onion and leek, 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 diced tomatoes, the brown sugar and plant-based butter. Simmer until slightly thickened, 4-5 minutes. • Stir through baby leaves and lightly mash chickpeas with a fork.

3
3

• While the chickpeas 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 tortilla chips until lightly golden and crispy, 8-10 minutes.

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

4
4

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