Middle Eastern-Style Chicken & Chickpea Bowl
with Pickled Radish, Garlic Dip & Tortilla Chips
When you simmer hearty chickpeas and chicken with subtly sweet veggies, garlicky tomatoes and a rich harissa sauce, the result is pretty magical. Serve with a quick pickled radish for a touch of tang, a garlic dip for creaminess and oven-baked tortilla chips for crunch and scooping!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just 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 stalk
celery
½
Onion
2
radish
1 tin
chickpeas
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
½
harissa paste
1 sachet
Garlic & Herb Seasoning
1 tin
chopped tomatoes
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ bag
parsley
1 packet
chicken breast
Not included in your delivery
olive oil
¼ cup
white wine vinegar
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, celery and onion (see ingredients). Thinly slice radish. Drain and rinse chickpeas. Cut chicken breast into 2cm chunks. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to the pickling liquid with just enough water to cover the radish. Set aside.
• 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!
• While tortilla chips are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken, carrot, celery and onion, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add chickpeas, harissa paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add crushed & sieved tomatoes, the plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes. Lightly mash chickpeas with a fork.
• Drain pickled radish. • Divide Middle Eastern-style chicken and chickpeas between bowls. Top with pickled radish. • Serve with tortilla chips and garlic dip. Tear over parsley (see ingredients) to serve. Enjoy!