Middle Eastern-Style Chickpea Bowl
with Pickled Radish, 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 quick pickled onion for a touch of tang, 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
Brown Onion
1 stalk
celery
2
radish
1 tin
chickpeas
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 sachet
chermoula spice blend
1 sachet
Garlic & Herb Seasoning
1 tin
Crushed & Sieved 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. )
1 bag
parsley
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot, onion and celery. Thinly slice radish. Drain and rinse chickpeas. • 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 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 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 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 chopped tomatoes, the butter and brown sugar. Simmer until slightly thickened, 4-5 minutes. Lightly mash chickpeas with a fork.
• Drain pickled radish. • Divide Middle Eastern-style chickpeas between bowls. Top with pickled radish. • Serve with tortilla chips and garlic dip. Tear over parsley to serve. Enjoy!