Middle Eastern-Style Kidney Bean & Chicken Bowl
with Herbed Garlic Dip & Tortilla Chips
When you simmer hearty chickpeas with subtly sweet veggies, chicken, 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!
Unfortunately, this week's chickpeas were in short supply, so we've replaced them with red kidney beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
carrot
1
Brown Onion
1
leek
1 tin
red kidney beans
1 bag
parsley
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 sachet
chermoula spice blend
1 sachet
Garlic & Herb Seasoning
1 tin
chopped tomatoes
1 bag
baby spinach leaves
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and onion. Thinly slice leek.. Drain and rinse red kidney beans. Roughly chop parsley. Cut chicken breast into 2cm chunks. • In a small bowl, combine parsley and garlic dip. Set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, onion and leek, stirring, until tender, 5-6 minutes. • Add kidney 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, brown sugar and chicken. Simmer until slightly thickened, 4-5 minutes. • Stir through baby spinach leaves and lightly mash beans with a fork.
• While the kidney 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 tortillas until lightly golden and crispy, 8-10 minutes.
TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!
• Divide Middle Eastern-style kidney beans between bowls. • Serve with tortilla chips and herbed garlic dip. Enjoy!