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Chickpea Earth Bowl

Chickpea Earth Bowl

with Avocado, Roasted Aubergine, Mint Yoghurt and Couscous

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This delicious Chickpea Earth Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 caloriesVeggie
Allergens:NutsMilkCereals containing gluten

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 Time35 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

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

1 sachet

Honey

100 grams

Moroccan Medley Couscous

(ContainsCereals containing gluten)

Not included in your delivery

160 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1928 kJ
Energy (kcal)461 kcal
Fat22.0 g
of which saturates4.0 g
Carbohydrate45 g
of which sugars23.0 g
Protein15 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Garlic Press
Sieve
Frying Pan
Bowl
Kettle
Clingfilm
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 onto a baking tray. Drizzle with oil, sprinkle over half the chermoula spice mix and season with salt and pepper. Toss to coat then spread out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

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.

3

Heat a medium frying pan over medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl and set aside.

4

Pop your frying pan back on medium-high heat and add a drizzle of oil. Once hot, add the garlic and fry until fragrant, 1 min. Add the chickpeas and remaining chermoula spice mix 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 and leave to the side for 10 mins or until ready to serve. Pop the yoghurt into another bowl and stir in half the mint, then season with salt and pepper.

6

Once everything is cooked, taste the chickpeas and season if needed. Drizzle the honey over the roasted aubergine and toss to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Fluff up the couscous and divide between your bowls. Cover each third of the bowl with the aubergine, chickpeas and avocado individually. Drizzle over the mint yogurt and sprinkle with the toasted almonds and remaining mint. Enjoy!