Chermoula Chickpea & Pumpkin Buddha Bowl
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Chermoula Chickpea & Pumpkin Buddha Bowl

Chermoula Chickpea & Pumpkin Buddha Bowl

with Leafy Greens, Quick-Pickled Cabbage & Garlic Sauce

This bowl full of nourishment will leave you feeling satisfied and energised in equal measure. Between crunchy cabbage, roasted pumpkin and tasty chickpeas, every bite is a delight. Our favourite flourish is the dressing of rich garlic dip drizzled on top.

Tags:
Plant Based
Climate Superstar
Allergens:
Almond

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

2 clove

garlic

2

radish

1 sachet

chermoula spice blend

1 packet

tomato paste

1 tin

chickpeas

1 bag

Shredded Cabbage Mix

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 bag

spinach & rocket mix

1 bag

coriander

1 packet

Slivered Almonds

(Contains Almond; )

Not included in your delivery

olive oil

¼ cup

water

20 g

plant-based butter

1 pinch

brown sugar

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3019 kJ
Fat36.9 g
of which saturates8 g
Carbohydrate58.7 g
of which sugars15.9 g
Protein26.2 g
Sodium1480 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 Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes, remove tray from the oven, then add slivered almonds. Return to oven and continue roasting until toasted.

2
2

• Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse the chickpeas. • In a medium bowl, combine shredded cabbage mix, radish, a good pinch of sugar and salt and a drizzle of white wine vinegar. Set aside to pickle.

3
3

• When the pumpkin has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes.

4
4

• Add chickpeas, the water, plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes.

5
5

• When the pumpkin and almonds are done, add spinach & rocket mix and a drizzle of white wine vinegar to the tray. Toss to combine.

6
6

• Divide chermoula chickpeas, nutty pumpkin toss and quick-pickled cabbage salad between bowls. • Drizzle with garlic dip and tear over coriander leaves to serve. Enjoy!