Tuscan-Style Chickpea Bowl | Ready To Eat Meal

The fresh garden flavours of central Italy make this vegan entree sing. Quinoa, cooked with roasted garlic, turmeric and lemon, is tossed with red onion and fresh fennel. On top are saucy chickpeas braised with roasted red peppers, basil and a touch of white wine. The dish is served with cauliflower and sweet peppers making this a light but satisfying meal.

Ingredients: Cauliflower • Chickpeas (chickpeas, water) • Water • Red bell pepper • Quinoa • Tomato sauce (tomatoes, tomato puree, dehydrated onion, extra virgin olive oil, salt, citric acid, dehydrated garlic, spices, herbs) • Roasted red peppers (roasted red peppers, water, salt, citric acid) • Baby spinach • Red onion • Fennel • Spanish onion • Olive oil • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Coconut milk (coconut, water, guar gum, cellulose gum) • Chardonnay wine (sulphites) • Lemon juice • Garlic • Parsley • Roasted garlic (garlic, extra virgin olive oil, water, natural flavour, lactic acid, calcium disodium EDTA) • Basil • Sea salt • Vegetable broth concentrate (vegetable broth (water, carrot, celery, onion, leek, parsnip, sweet potato, garlic, fine herbs)) • Sundried tomatoes (sundried tomatoes, salt) • Garlic powder • Black pepper • Onion powder • Nutritional yeast • Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil) • Turmeric.