Middle Eastern-Style Chickpea & Chicken Bowl
with Herbed Garlic Dip & Tortilla Chips
When you simmer hearty chickpeas and chicken 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!
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 stalk
celery
1 tin
chickpeas
1 bag
mint
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 packet
chicken breast
1 sachet
chermoula spice blend
1 sachet
Garlic & Herb Seasoning
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
1
Brown Onion
1 tin
Crushed & Sieved Tomatoes
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot, celery and onion. Drain and rinse chickpeas. Pick and thinly slice mint leaves. Cut chicken breast into 2cm chunks. • In a small bowl, combine mint 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, celery and onion, stirring, until tender, 5-6 minutes. • Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add crushed & sieved tomatoes, chicken, the 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 cooking, 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 chickpeas and chicken between bowls. • Serve with tortilla chips and herbed garlic dip. Enjoy!