Middle Eastern-Style Chickpeas & Veggies
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Middle Eastern-Style Chickpeas & Veggies

Middle Eastern-Style Chickpeas & Veggies

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
•Climate Superstar
Allergens:
Gluten(Wheat)

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

1

Red Onion

1

Leek

1

Garlic Dip

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

1

Diced Tomatoes with Garlic & Onion

1

Chickpeas

1

Chermoula Spice Blend

1

Garlic & Herb Seasoning

1

baby leaves

1

Mini Flour Tortillas

(Contains Gluten(Wheat); )

Not included in your delivery

olive oil

brown sugar

plant-based butter

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Nutrition Values

Energy (kJ)3462 kJ
Calories827 kcal
Fat37.6 g
of which saturates11.6 g
Carbohydrate87.3 g
of which sugars24.5 g
Dietary Fibre25.9 g
Protein25 g
Sodium2480 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.

Instructions

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

• 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

• 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!

4

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