with Curried Chickpeas and Crispy Shallots
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillet • Carrots • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Tags
Salmon Fillets, skin-on
250 g
Chickpeas
1 unit(s)
Carrot
0.5 unit(s)
Cilantro
7 g
Crispy Shallots
14 g
Mango Chutney
2 tbsp
Vegetable Stock Powder
7.5 g
Cumin-Turmeric Spice Blend
4 g
Butter
1 tbsp
Oil
3 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Peel, then cut half the carrot into 1/4-inch quarter-moons (use whole carrot for 4 servings).
- Roughly chop cilantro.
- Using a strainer, drain and rinse chickpeas.
- To a medium bowl, add chickpeas. Using a fork, gently mash until they just burst.
- Heat a large pot over medium.
- When hot, add 2 tsp (4 tsp) oil and carrots. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until tender-crisp.
- To the pot, add chickpeas, Cumin-Turmeric Spice Blend, stock powder, 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) mango chutney and 1 1/4 cups (2 cups) water. Stir to combine.
- Bring chickpea mixture to a boil, then reduce heat to medium-low.
- Cover and cook for 8-10 min, stirring occasionally, until chickpeas are slightly thickened and fragrant.
- Remove from heat and cover to keep warm.
- While chickpeas cook, pat salmon dry with paper towels, then season with salt and pepper.
- On a foil-lined baking sheet, arrange salmon.
- Spread 1/2 tbsp mango chutney on each piece of salmon, then drizzle 1/2 tsp oil over each piece.
- Broil in the middle of the oven for 7-10 min, until lightly charred and cooked through.**
- To the chickpeas, add half the cilantro. Season with salt and pepper, then stir to combine.
- Gently remove and discard salmon skin, if you like.
- Divide chickpeas between bowls. Top with salmon.
- Sprinkle half the crispy shallots (use all for 4 servings) and remaining cilantro over top.
640
kcal
Calories
34
g
Fat
10
g
Saturated Fat
50
g
Carbohydrate
14
g
Sugar
12
g
Dietary Fiber
38
g
Protein
90
mg
Cholesterol
1280
mg
Sodium
0.3
g
Trans Fat
950
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
