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Chickpea Earth Bowl

Chickpea Earth Bowl

with Couscous

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

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

100

Moroccan Medley Couscous

1

Chermoula Spice Mix

15

Honey

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

1

Avocado

1

Aubergine

(May contain Celery)

1

Finely Chopped Tomatoes

½

Chickpeas

2

Garlic Clove

1

Smoked Paprika

75

Low Fat Natural Yoghurt

(Contains Milk)

1

Mint

Not included in your delivery

Water

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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

Roast the Aubergine
1

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.

Prep your veg
2

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.

Toast the almonds
3

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.

Tomatoey chickpeas
4

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.

Cook the Couscous
5

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.

Pop it all together
6

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!

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