Middle Eastern Chickpea & Freekeh Bowl
with Roasted Veggies & Yoghurt
Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula roast veggies, plus spiced chickpeas and a lightly seasoned couscous that's all brought together with a cooling 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 packet
freekeh
(Contains Gluten, Wheat; )
1 sachet
vegetable stock powder
1 unit
carrot
1 portion
cauliflower
1 unit
onion
½ tin
chickpeas
1 bunch
parsley
1 packet
flaked almonds
(Contains Almond; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
chermoula spice blend
1 tin
chopped tomatoes
1 tin
coconut milk
1 bag
baby spinach leaves
Not included in your delivery
olive oil
3.5 cup
water
15 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and 1/2 the vegetable stock. Bring to the boil, then reduce to a medium-high heat and cook until tender, 30-35 minutes. Drain and return to the saucepan.
TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, cut the carrot (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Place the carrot and cauliflower on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, finely chop the brown onion. Drain and rinse the chickpeas (see ingredients list). Roughly chop the parsley leaves.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the chermoula spice blend and cook until fragrant, 1 minute. Add the chickpeas, chopped tomatoes, coconut milk and remaining vegetable stock. Bring to the boil and cook until thickened, 5-6 minutes. Stir through the butter, baby spinach leaves and roasted veggies.
Divide the freekeh between bowls. Top with the Middle Eastern chickpea stew, yoghurt and toasted almonds. Garnish with the parsley.