Middle Eastern-Style White Bean Veggie Bowl

Name: Middle Eastern-Style White Bean Veggie Bowl with Garlic Dip & Tortilla Chips
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; ½ Onion; 1 leek; 1 tin cannellini beans; 1 sachet chermoula spice blend; 1 sachet Garlic & Herb Seasoning; 1 box Crushed & Sieved Tomatoes; 1 tsp brown sugar; 20 g plant-based butter; 1 packet Baby Leaves; 6 Mini Flour Tortillas; 1 packet Garlic Dip

with Garlic Dip & Tortilla Chips

4.0(17)

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Calories

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Protein

22.5g protein

Total

25 minutes

Difficulty

Easy

Plant Based

Climate Superstar

Allergens:

Soy
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 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

carrot

Onion

leek

1 tin

cannellini beans

(Contains: Soy; )

1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 box

Crushed & Sieved Tomatoes

1 packet

Baby Leaves

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

Garlic Dip

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

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

plant-based butter

Nutrition Values

Energy (kJ)3306 kJ

Fat35.3 g

of which saturates10.8 g

Carbohydrate87.2 g

of which sugars20.3 g

Protein22.5 g

Sodium2071 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 Tray

•Baking Paper

Cooking Steps

PDF

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

• 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 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 brown sugar and plant-based butter. Simmer until slightly thickened, 4-5 minutes. • Stir through baby leaves and lightly mash cannellini beans with a fork.

• While the cannellini beans 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!