American-Style Smashed Chickpea Tacos
with Smokey Slaw & 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 smokey aioli for some creaminess.
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Ingredients
1 tin
sweetcorn
1
cucumber
1 packet
coriander
1 clove
garlic
1 packet
chickpeas
1 sachet
All-American spice blend
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 packet
tomato paste
1 packet
slaw mix
6
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
¾ cup
water
20 g
plant-based butter
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, roughly chop cucumber and coriander. Transfer to bowl with the charred corn. Drizzle with olive oil and white wine vinegar.
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, stirring, until fragrant, 1 minute. Add chickpeas, salt and the water and cook until slightly thickened, 5-6 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 and smokey aioli. Season to taste. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Build tacos by topping tortillas with smokey aioli slaw and American-style smashed chickpeas. • Top with corn salsa to serve. Enjoy!