Smoky Chickpeas with Tropical Avocado-Mango Salsa
over golden bulgur with green sauce & pumpkin seeds
There is a new ingredient in your box! The jalapeño is small, hot and full of flavour! Perfect for adding extra spice to your meals and delicious raw, roasted or pickled.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Bulgur
(Contains: Tarwe May be present: Soja)
⅓ pack
Chickpeas
½ piece
Avocado
½ piece
Mango
½ piece
Persian cucumber
½ piece
Lime
10 g
Fresh coriander & mint
(May be present: Selderij)
¼ piece
Jalapeño
20 g
Yogurt dressing
(Contains: Melk (inclusief lactose), Mosterd)
1 teaspoon
Ground turmeric
1.5 teaspoon
Smoked paprika
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
½ tablespoon
Water for the sauce
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Rinse the chickpeas under cold water and allow to drain, then pat dry with kitchen paper.
- Transfer the chickpeas to a parchment-lined baking sheet and drizzle with olive oil. Scatter over the smoked paprika and season with salt and pepper.
- Toss well to coat, then roast in the oven for 15 - 20 minutes.
- Prepare the stock in a pot or saucepan. Add the bulgur and the turmeric, then bring to a boil and cook for 10 minutes until done.
- Drain and drizzle with extra virgin olive oil as preferred. Season with pepper, then set aside.
- Halve and pit the avocado, then remove the skin. Peel the mango.
- Finely dice the avocado, mango and cucumber. Deseed and finely chop the jalapeño.*
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the mango, cucumber, avocado to a salad bowl, along with some jalapeño as preferred.
- Quarter the lime and squeeze a quarter per person into the salad bowl. Season with salt and pepper, then toss well to combine.
- Transfer the yogurt dressing and half of the fresh herbs to a tall container. Add the water (see pantry for amount).
- Use an immersion blender to process until smooth. Season with salt and pepper.
- Finely chop the rest of the fresh herbs.
- Serve the bulgur in bowls and top with the salsa and the chickpeas.
- Drizzle with the green sauce, then garnish with the pumpkin seeds and the rest of the fresh herbs.
- Serve with the rest of the lime wedges.
