Chickpea Earth Bowl

Name: Chickpea Earth Bowl with Couscous
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 100 Moroccan Medley Couscous; 1 Chermoula Spice Mix; 15 Honey; 15 Flaked Almonds; 1 Avocado; 1 Aubergine; 1 Finely Chopped Tomatoes; ½ Chickpeas; 2 Garlic Clove**; 1 Smoked Paprika; 75 Low Fat Natural Yoghurt; 1 Mint; Water

with Couscous

Get 50% off 1st box + free snacks for life!

We love good Veggie Packed Chilli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Nuts

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

100

Moroccan Medley Couscous

Chermoula Spice Mix

Honey

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Avocado

Aubergine

(May contain traces of: Celery)

Finely Chopped Tomatoes

Chickpeas

Garlic Clove**

Smoked Paprika

Low Fat Natural Yoghurt

(Contains: Milk)

Mint

Not included in your delivery

Water

Nutritional information

Energy (kcal)598 kcal

Energy (kJ)2502 kJ

Fat25 g

of which saturates5 g

Carbohydrate68 g

of which sugars26 g

Protein20 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Sieve

•Knife

•Bowl

•Grill Pan

•Kettle

•Cling Film

Instructions

Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. Pop the aubergine on a baking tray in one layer, drizzle with oil, sprinkle over the chermoula spice and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until crisp and golden, 20-22 mins, turning halfway.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 1cm cubes.

Heat a medium frying pan/saucepan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. One toasted transfer to a bowl for later and set aside.

Pop your frying pan back on medium high heat and add a drizzle of oil. Add the garlic and fry for until fragrant, 1 minute. Add the chickpeas and smoked paprika and cook for 1 minute more. Pour in the chopped tomatoes and season with salt, pepper and a pinch of sugar. Bring to the boil, and simmer until thickened, 5-6 mins.

Meanhwhile, fill and boil your kettle. Put the couscous in a bowl. Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with cling film.Leave to the side for 5 mins or until ready to serve. Pop the yoghurt in a bowl and stir in half the mint, season with salt and pepper.

Once everything is cooked, taste the tomatoey chickpeas and add salt and pepper if you feel they need it. Drizzle the honey on the roasted aubergine and toss to coat. Fluff up the couscous and divide between your bowls. Cover one third with the roasted aubergine, one third with the tomatoey chickpeas and one third with the chopped avocado. Drizzle it all with the minty yogurt and sprinkle on the toasted almonds and remaining mint. Enjoy!