Middle Eastern-Style White Bean & Capsicum Bowl

Name: Middle Eastern-Style White Bean & Capsicum Bowl with Herbed Garlic Dip & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Iranian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Garlic Dip; 1 Red Onion; 1 Capsicum; 6 Mini Flour Tortillas; 1 Carrot; 1 Leek; 1 tin Diced Tomatoes with Garlic & Onion; 1 tin Chickpeas; 1 sachet Chermoula Spice Blend

with Herbed Garlic Dip & Tortilla Chips

5.0(3)

Get up to $175 off + Free Extras for 8 weeks

Calories

752 kcal

Protein

24g protein

Total

25 minutes

Difficulty

Easy

Plant Based

Allergens:

Wheat
Gluten
Eggs
Fish
Milk
Almond
Wheat
Gluten
Soy
Sesame
May contain traces of allergens

When you simmer hearty chickpeas with capsicum, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a garlic dip for creaminess and of course ovenbaked tortilla chips for crunch, and scooping! *We’ve replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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

Capsicum

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

Carrot

Leek

1 tin

Diced Tomatoes with Garlic & Onion

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories752 kcal

Energy (kJ)3150 kJ

Fat29 g

of which saturates6.1 g

Carbohydrate87.2 g

of which sugars24.6 g

Dietary Fibre25.6 g

Protein24 g

Sodium2410 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

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and onion (see ingredients). Thinly slice leek. Drain and rinse cannellini beans. Cut capsicum into bite-sized chunks.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, onion, capsicum and leek, stirring, until tender, 5-6 minutes. • Add cannellini beans, 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 cannellini beans with a fork.

• While the cannellini beans 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!