Saucy Harissa Chickpea & Veggie Bowl

Name: Saucy Harissa Chickpea & Veggie 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; 6 Mini Flour Tortillas; 1 packet Baby Spinach Leaves; 1 Carrot; 1 Leek; 1 tin Diced Tomatoes with Garlic & Onion; 1 tin Chickpeas; 1 sachet Chermoula Spice Blend; 1 tsp brown sugar; 1 drizzle olive oil; 20 g plant-based butter

with Herbed Garlic Dip & Tortilla Chips

4.5(27)

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Calories

734 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 subtly sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a herby-garlic yoghurt for creaminess and of course oven-baked tortilla chips for crunch and scooping!

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

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Baby Spinach Leaves

Carrot

Leek

1 tin

Diced Tomatoes with Garlic & Onion

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

Not included in your delivery

1 tsp

brown sugar

1 drizzle

olive oil

20 g

plant-based butter

Nutrition Values

Calories734 kcal

Energy (kJ)3070 kJ

Fat28.9 g

of which saturates6.1 g

Carbohydrate83.6 g

of which sugars22.4 g

Dietary Fibre25.1 g

Protein24 g

Sodium2360 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

•Baking Tray

•Large Non-Stick Pan

•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 chickpeas. Roughly chop parsley (see ingredients). • In a small bowl, combine parsley and garlic dip. Set aside.

• 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 chickpeas, harissa paste 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. • Stir through baby spinach leaves and lightly mash chickpeas with a fork

• While the chickpeas 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!