A vibrant vegetarian bowl brimming with Mediterranean flavors. Chickpeas are cooked with shallots, white wine, oregano, fennel, and Italian seasoning. Along with roasted peppers, they’re served over quinoa and brown basmati rice, flavored with lemon, and turmeric. On the side, there’s herb-roasted zucchini and red onion, plus a red pepper basil sauce for drizzling all over.

Seasoned chickpeas with rice, quinoa and sauce

This meal contains 183 grams of vegetables.

Ingredients: 30% spiced chickpea (45% chickpea, water, bell pepper sauce (bell pepper, olive oil, sun -dried tomato puree, herbs, lemon juice concentrate, spices, parmesan cheese (MILK), sea salt), onion, tomato puree, spices, olive oil, white wine, herbs, onion powder, garlic granulate, salt, antioxidant (E300)), 26% boiled rice mix (16% white quinoa, 15% brown basmati rice (water, basmati rice), onion, lemon juice, spices, herbs, corn starch, natural flavor (with CELERY), olive oil, roasted onion powder, granulated garlic, sea salt), 17% courgette, bell pepper, 9% sauce (roasted bell pepper, sundried tomato puree, olive oil, herbs, lemon juice concentrate, spices, parmesan Cheese (MILK), thickener (E412), sea salt), onion, olive oil, spices, herbs, garlic granulate, roasted onion powder, sea salt, salt, lemon fiber, antioxidant (E330), lactic acid bacteria.

E = auxiliary material approved by the EU