Moroccan-Style Chickpea Bowl

Name: Moroccan-Style Chickpea Bowl with Pickled Radish, Garlic Dip & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Garlic Dip; 1 Red Onion; 6 Mini Flour Tortillas; 1 Celery; 1 packet Parsley; 1 Carrot; 1 tin Diced Tomatoes with Garlic & Onion; 1 tin Chickpeas; 1 sachet Chermoula Spice Blend; 2 Radish; 1 drizzle olive oil; ¼ cup white wine vinegar; 20 g plant-based butter; 1 tsp brown sugar

with Pickled Radish, Garlic Dip & Tortilla Chips

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When you simmer hearty chickpeas with subtly sweet veggies, garlicky tomatoes and a rich chermoula-spiced sauce, the result is pretty magical. Serve with a quick pickled radish for a touch of tang, a garlic dip for creaminess and oven-baked tortilla chips for crunch and scooping!

Tags:

Plant Based

•Climate Superstar

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Garlic Dip

(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame. )

Red Onion

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

Celery

1 packet

Parsley

Carrot

1 tin

Diced Tomatoes with Garlic & Onion

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

Radish

Not included in your delivery

1 drizzle

olive oil

¼ cup

white wine vinegar

20 g

plant-based butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

Calories836 kcal

Energy (kJ)3500 kJ

Fat39.8 g

of which saturates8.5 g

Carbohydrate85.2 g

of which sugars24.2 g

Dietary Fibre24.6 g

Protein23 g

Sodium2330 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 Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot, celery and onion (see ingredients). Thinly slice radish. Drain and rinse chickpeas. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to the pickling liquid with just enough water to cover the radish. Set aside.

• 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 tortillas until lightly golden and crispy, 8-10 minutes. TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!

• While tortilla chips are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, celery and 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 crushed & sieved tomatoes, the plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes. Lightly mash chickpeas with a fork.

• Drain pickled radish. • Divide Middle Eastern-style chickpeas between bowls. Top with pickled radish. • Serve with tortilla chips and garlic dip. Tear over parsley (see ingredients) to serve. Enjoy!