Spiced Chickpea & Pumpkin Buddha Bowl
with Leafy Greens & Garlic Sauce
This bowl full of nourishment will leave you feeling satisfied and energised in equal measure. Between crunchy cabbage, roasted potato and tasty chickpeas, every bite is a delight. Our favourite flourish is the dressing of rich garlic dip drizzled on top.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 bag
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
2 clove
garlic
1
cucumber
1
tomato
1 packet
tomato paste
1 tin
chickpeas
1 bag
Shredded Cabbage Mix
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
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
coriander
1 sachet
chermoula spice blend
Not included in your delivery
olive oil
20 g
plant-based butter
1 pinch
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice cucumber. Roughly chop tomato.
• When the pumpkin has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes.
• Add chickpeas (including the soaking liquid), the plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes.
• While the chickpeas are cooking, combine shredded cabbage mix, tomato, cucumber, the brown sugar, a good pinch of salt and a drizzle of white wine vinegar in a medium bowl. • In a small bowl, combine garlic dip and a splash of water.
• Roughly chop roasted almonds. • Divide spiced chickpeas and roasted pumpkin between bowls. • Top with slaw and almonds. • Drizzle with garlic sauce and tear over coriander to serve. Enjoy!