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Chickpea Bowl

Chickpea Bowl

with Roasted Aubergine, Avocado, Couscous and Minty Yoghurt

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Tags:VeggieUnder 600 calories
Allergens:NutsCereals containing glutenMilk

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 sachet

Chermoula Spice Mix

1 bunch(es)

Mint

2 unit(s)

Garlic Clove

½ pack(s)

Chickpeas

1 unit(s)

Avocado

15 grams

Flaked Almonds

(ContainsNuts)

1 pack(s)

Finely Chopped Tomatoes

100 grams

Moroccan Medley Couscous

(ContainsCereals containing gluten)

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

1 sachet

Honey

Not included in your delivery

160 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2454 kJ
Energy (kcal)586 kcal
Fat25.0 g
of which saturates5.0 g
Carbohydrate66 g
of which sugars26.0 g
Protein20 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Garlic Press
Sieve
Frying Pan
Bowl
Kettle
Instructionsarrow up iconarrow up icon
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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 a single layer, drizzle with oil, sprinkle over half 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.

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. Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then chop it into 1cm cubes.

3

Heat a medium frying pan on 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. Once toasted transfer to a bowl and set aside.

4

Pop your frying pan back on medium-high heat and add a drizzle of oil. Add the garlic and fry until fragrant, 1 min. Add the chickpeas and the remaining chermoula and cook for 1 min more. Pour in the chopped tomatoes and season with salt, pepper and a pinch of sugar (if you have any). Bring to the boil and simmer until thickened, 5-6 mins.

5

Meanwhile, 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 into a bowl and stir in half the mint, season with salt and pepper.

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 yoghurt and sprinkle on the toasted almonds and remaining mint. Enjoy!