Middle Eastern-Style Chickpea & Pumpkin-Veggie Bowl
with Garlic Dip & Tortilla Chips
When you simmer hearty chickpeas with subtly sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a garlic dip for creaminess and of course oven baked tortilla chips for crunch, and scooping!
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
½
Onion
1
leek
1 tin
chickpeas
1 sachet
chermoula spice blend
1 sachet
Garlic & Herb Seasoning
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
baby leaves
6
Mini Flour Tortillas
(Contains Gluten; )
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
peeled pumpkin pieces
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
plant-based butter
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop carrot and onion (see ingredients). Thinly slice leek. Drain and rinse chickpeas. • Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• When pumpkin has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, onion and leek, 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 diced tomatoes, the brown sugar and plant-based butter. Simmer until slightly thickened, 4-5 minutes. • Stir through baby leaves and lightly mash chickpeas with a fork.
• While the chickpeas are simmering, slice mini flourtortillas 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 tortilla chips 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 veggies between bowls. • Serve with tortilla chips and garlic dip. Enjoy!