with Herbed Garlic Dip & Tortilla Chips
When you simmer hearty chickpeas with capsicum, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a garlic dip for creaminess and of course ovenbaked tortilla chips for crunch, and scooping! *We’ve replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Onion
0.5
Leek
1
Cannellini beans
1 tin
Capsicum
1
Chermoula spice blend
1 sachet
Garlic & Herb Seasoning
1 sachet
Crushed & Sieved Tomatoes
1 box
Plant-based butter
20 g
Brown sugar
1 tsp
Mini Flour Tortillas
6
Mini Flour Tortillas
Garlic Dip
1 packet
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot and onion (see ingredients). Thinly slice leek. Drain and rinse cannellini beans. Cut capsicum into bite-sized chunks.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, onion, capsicum and leek, stirring, until tender, 5-6 minutes. • Add cannellini beans, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add crushed & sieved tomatoes, the plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes. • Lightly mash cannellini beans with a fork.
• While the cannellini beans are simmering, slice mini flour tortillas into quarters. • Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. Turn to coat. • Bake tortilla chips until lightly golden and crispy, 8-10 minutes. TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!
• Divide Middle Eastern-style cannellini beans and capsicum between bowls. • Serve with tortilla chips and garlic dip. Enjoy!
3302
kJ
Energy (kJ)
35.3
g
Fat
10.8
g
of which saturates
87
g
Carbohydrate
18.8
g
of which sugars
22
g
Protein
2058
mg
Sodium
