Middle Eastern Chickpea Bowl
with Pickled Onion, Mint-Garlic Dip & Tortilla Chips- Gluten(Wheat)
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Peanuts
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula-spiced chickpeas, baby spinach and crispy tortilla chips that are all brought together with a flavourful mint-garlic dip. Go big with us, you’ll be glad you did. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 stalk
celery
1 tin
chickpeas
1 bag
herbs
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1
onion
1 sachet
chermoula spice blend
1 sachet
Garlic & Herb Seasoning
1 box
chopped tomatoes
1 tsp
brown sugar
(May be present: Gluten, Milk, Sesame, Soy, Almond, Peanuts, Cashew, Pistachio, Walnut)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
salad leaves
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Finely chop carrot and celery. Drain and rinse chickpeas. Pick and thinly slice herb leaves. • In a small bowl, combine herbs and garlic dip. Set aside. • Finely chop onion. In a second small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion to pickling liquid with just enough water to cover onion. Set aside.
• While the onion is pickling, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, celery and remaining onion, 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 chopped tomatoes, the plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes.
• Meanwhile, 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. Toss to coat. • Bake tortillas until lightly golden and crispy, 8-10 minutes. • When chickpeas have simmered, stir through salad leaves and lightly mash with a fork. Season to taste.
TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!
• Drain pickled onion. • Divide Middle Eastern chickpeas between bowls. Top with pickled onion. • Serve with tortilla chips and mint-garlic dip.
