Chickpea Bowl
with Roasted Aubergine, Avocado, Couscous and Minty Yoghurt
.
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 war 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.
Ingredients
1
Aubergine
(May contain Celery)
1
Chermoula Spice Mix
1
Mint
2
Garlic Clove
½
Chickpeas
1
Avocado
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Finely Chopped Tomatoes
100
Moroccan Medley Couscous
75
Low Fat Natural Yoghurt
(Contains Milk)
15
Honey
Not included in your delivery
160
Water
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
