Harissa Portobello Bulgur Bowl with Spicy Yogurt Sauce
with smoky chickpeas & tomato-cucumber salad- Tarwe
- Gluten
- Melk (inclusief lactose)
- Amandelnoten
- Noten
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Ei
- Mosterd
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
Harissa is a chili paste from the Maghreb made using a variety of chilies, spices, and herbs. Its name comes from the Arabic root word "harasa", which means to "crush" or "mash".
Ingredients
½ pack
Chickpeas
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ sachet(s)
Middle Eastern spice mix
½ piece
Tomato
1.5 teaspoon
Smoked paprika
½ piece
Persian cucumber
½ piece
Bell pepper
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, Ei, Mosterd, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Selderij, Tarwe, Zwaveldioxide en sulfiet)
1 piece
Portobello mushroom
15 g
Harissa
½ piece
Red onion
Not included in your delivery
1 tablespoon
Sunflower oil
½ teaspoon
White wine vinegar
1 teaspoon
Extra virgin olive oil
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Honey [or plant-based alternative]
½ teaspoon
Sambal
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Boil plenty of water in a pot or saucepan for the bulgur.
- Drain and rinse the chickpeas.
- Transfer to a parchment-lined baking sheet and pat dry with kitchen paper.
- Cut the bell pepper into thin strips.
- Transfer to the same baking sheet and drizzle with sunflower oil.
- Scatter over the smoked paprika, then season with salt and pepper,
- Toss well to combine with the chickpeas, then roast in the oven for 15 - 20 minutes.
- Boil the bulgur for 10 - 12 minutes, then drain and return to the pot.
- Add the Middle Eastern spices and drizzle with extra virgin olive oil as preferred, then mix well to combine.
- Set aside until serving, covered.
- Slice the onion into half rings and the portobello into strips.
- Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Heat a drizzle of sunflower oil in the same pan over medium heat.
- Fry the portobello and the onion for 5 minutes.
- Stir in the harissa and the honey, then fry for 1 more minute. Season to taste with salt and pepper.
- Dice the cucumber and the tomato.
- In a bowl, combine the white wine vinegar with the extra virgin olive oil. Season to taste with salt and pepper.
- Add the cucumber and the tomato, then toss well to combine.
- In a small bowl, combine the yogurt with the mayonnaise and the sambal.
- Serve the bulgur on deep plates and arrange everything on top.
- Drizzle with the yogurt sauce and garnish with the shaved almonds to finish.
