American-Style Smashed Chickpea Tacos
with Slaw & Jalapeño-Corn Salsa
With their mild nutty flavour, hearty chickpeas stand up well to the cumin, mustard and paprika in our All-American spice blend for a fun taco filling. While the chickpea mixture is cooking, whip up the simple slaw - complete with plant-based mayo for some creaminess.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
corn
1
cucumber
1 packet
pickled jalapeños
1 clove
garlic
1 tin
chickpeas
(May be present: Wheat, Gluten. )
½ packet
tomato paste
1 bag
slaw mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
plant-based aioli
1 sachet
All-American spice blend
Not included in your delivery
olive oil
½ cup
water
25 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Slice kernels off corn cob. Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, roughly chop cucumber and pickled jalapeños (if using). Transfer to bowl with the charred corn. Drizzle with olive oil and season with salt and pepper to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Finely chop garlic. Drain and rinse chickpeas. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic, All-American spice blend and tomato paste (see ingredients), stirring, until fragrant, 1 minute. Add chickpeas and the water and cook until slightly thickened, 3-4 minutes. Stir in the plant-based butter until melted and combined. • Remove pan from heat. Lightly mash chickpeas with a potato masher or fork (add a splash water if the mixture looks too thick). Season to taste.
• While chickpeas are cooking, in a second medium bowl combine slaw mix, 1/2 the plant-based aioli and a drizzle of olive oil and white wine vinegar. Season to taste. • Microwave mini flourtortillas on a plate for 10 second bursts, or until warmed through.
• Spread each tortilla with the remaining plant-based aioli. Top with slaw and American-style smashed chickpeas. • Top with jalapeño-corn salsa to serve. Enjoy!
