If you are using a screen reader and are having problems using this website, please call 1-646-846-3663 for assistance.
HelloFresh
Crispy Chickpea Bowl

Crispy Chickpea Bowl

with Israeli Couscous and Roasted Herbed Veggies

Rated 3.4 / 4
Rate this recipe
Download the recipe
Read more

While we love chickpeas in any form, we have to admit: when roasted, they’re pretty spectacular. In this dish, crispy chickpeas meet nutty toasted couscous, creamy feta, and a whole slew of veggies. We only use half the chickpeas, but leftovers make an amazing snack!

Tags:Egg freeNut freeVeggie
Allergens:WheatMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

Zucchini

4 ounce

Heirloom Grape Tomatoes

¼ ounce

Thyme

2 unit

Scallions

¾ cup

Israeli Couscous

(ContainsWheat)

1 teaspoon

Smoked Paprika

1 box

Chickpeas

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Vegetable Stock Concentrate

1 unit

Lemon

2 clove

Garlic

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2519 kJ
Calories602 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate83 g
Sugar7 g
Dietary Fiber14 g
Protein25 g
Cholesterol33 mg
Sodium593 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Strainer
Baking Sheet
Baking Dish
Pot
InstructionsPDF
Instructions
1

Wash and dry all produce. Preheat oven to 425 degrees. Drain and rinse half the box of chickpeas (save the rest for another use). Trim zucchini ends, then dice into ½-inch cubes. Halve tomatoes. Strip thyme leaves from stems. Discard stems. Thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.

2

Roast veggies: Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast about 10 minutes, toss, then continue roasting until golden brown, about another 10 minutes.

3

Toss chickpeas in a baking dish with smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast about 10 minutes, toss, then continue roasting until crispy, about another 10 minutes.

4

Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Add Israeli couscous and remaining thyme, and stir to coat in butter. Season with salt and pepper. Toss until slightly toasted, 2-3 minutes. Add stock concentrate and 1½ cups water. Bring to a boil, then reduce to a simmer. Stir occasionally until al dente, 10-12 minutes.

5

Add half the roasted veggies, half the feta, and a squeeze of lemon to cooked couscous. Season with salt and pepper.

6

Plate: Plate couscous mixture, and top with remaining roasted veggies and crispy chickpeas. Sprinkle with scallion greens and remaining feta. Enjoy!