Middle Eastern-Style Chickpeas
with Pickled Onion, Herbed Garlic Dip & Tortilla Chips
- Gluten(Wheat)
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
When you simmer hearty chickpeas with subtly sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a quick pickled onion for a touch of tang, a herby-garlic yoghurt for creaminess and of course oven-baked tortilla chips for crunch, and scooping! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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)
½
Brown Onion
1 sachet
chermoula spice blend
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 tin
Crushed & Sieved Tomatoes
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
plant-based butter
1 tsp
brown sugar
Nutrition
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 (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion to the pickling liquid with just enough water to cover the onion. Set aside.
• 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 crushed & sieved tomatoes, the plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes. • Stir through baby spinach leaves and lightly mash chickpeas with a fork. Season to taste.
• While the chickpeas are cooking, 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 tortillas until lightly golden and crispy, 8-10 minutes.
TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!
• Drain pickled onion. • Divide Middle Eastern-style chickpeas between bowls. Top with pickled onion. • Serve with tortilla chips and herbed garlic dip. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many reviewers praised the dish as exceptionally flavourful, with some calling it their favourite HelloFresh meal.
- Ease of prep: Quick and easy to put together, though some found finely chopping vegetables challenging; grating carrots worked well as an alternative.
- Suggestions: Consider adding melted mozzarella for a nacho-like twist, or serving with hummus for extra flavour.
- Portions: Some found the meal satisfying, while others felt the vegetable portions were insufficient, particularly the spinach.
- Spice level: Adults enjoyed the spiciness, but it may be too hot for children; consider offering a milder option for young diners.
