Middle Eastern-Style Chickpea Bowl
with Pickled Radish, Greek-Style Yoghurt, Garlic Dip & Tortilla Chips
When you simmer hearty chickpeas with subtly sweet veggies, garlicky tomatoes and a rich chermoula-spiced 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!
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Ingredients
1
carrot
½
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 packet
Diced Tomatoes with Garlic & Onion
1 packet
parsley
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
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
plant-based butter
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot, celery and onion (see ingredients). 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 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 chickpeas between bowls. Top with pickled radish. Dollop over Greek-style yoghurt. • Serve with tortilla chips and garlic dip. Tear over parsley (see ingredients) to serve. Enjoy!