with Garlic Dip & Tortilla Chips
When you simmer hearty chickpeas with subtly sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with 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
Chermoula spice blend
1 sachet
Garlic & Herb Seasoning
1 sachet
Crushed & Sieved Tomatoes
1 box
Brown sugar
1 tsp
Plant-based butter
20 g
Baby Leaves
1 packet
Mini Flour Tortillas
6
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.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, onion 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 brown sugar and plant-based butter. Simmer until slightly thickened, 4-5 minutes. • Stir through baby leaves and lightly mash cannellini beans with a fork.
• While the cannellini beans are simmering, slice mini flourtortillas 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 white beans and veggies between bowls. • Serve with tortilla chips and garlic dip. Enjoy!
3306
kJ
Energy (kJ)
35.3
g
Fat
10.8
g
of which saturates
87.2
g
Carbohydrate
20.3
g
of which sugars
22.5
g
Protein
2071
mg
Sodium
with Herbed Garlic Dip & Tortilla Chips
