Middle Eastern Roasted Chickpeas
with Garlic Couscous & Mint Yoghurt
Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula roast veggies, plus chickpeas and a lightly seasoned couscous that's all brought together with a cooling mint yoghurt. Go big with us, you’ll be glad you did.
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
Ingredients
1 portion
cauliflower
1 unit
carrot
1 unit
onion
½ unit
lemon
1 packet
chermoula spice blend
1 tin
chickpeas
1 sachet
lemon pepper spice blend
3 clove
garlic
1 bunch
mint
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 cube
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
pinch
chilli flakes
1 unit
beetroot
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tsp
honey
1 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into 2cm florets. Cut the carrot (unpeeled) into 1cm batons. Cut the beetroot (unpeeled) into 1cm chunks. Slice the red onion into 1cm wedges. Slice the lemon (see ingredients list) into wedges.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Spread the cauliflower, carrot, beetroot and onion over an oven tray lined with baking paper and roast until tender, 25-30 minutes. When the veggies are done, drizzle with the honey and sprinkle over the lemon pepper spice blend. Toss to combine.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, drain and rinse the chickpeas. Finely chop the garlic (or use a garlic press). Heat a medium frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the chickpeas and cook, tossing, until golden, 5-6 minutes. Add the butter, chermoula spice blend, 1/2 the garlic and a generous pinch of salt and cook until fragrant, 1 minute.
Pick and thinly slice the mint leaves. In a small bowl, combine the yoghurt, a squeeze of lemon juice and 1/2 the mint. Season with a pinch of salt and pepper and mix well. Set aside.
Heat a medium saucepan over a medium heat with a drizzle of olive oil. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and vegetable stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. Add the remaining mint and gently stir to combine. In a large bowl, add the roasted veggies and baby spinach leaves and gently toss to coat.
TIP: Allow the veggies to cool slightly before tossing to keep the spinach leaves crisp.
Divide the garlic couscous and roast veggie toss between plates. Top with the Middle Eastern chickpeas.Serve with the mint yoghurt and remaining lemon wedges. Sprinkle with the chilli flakes (if using).