American-Style Smashed Chickpea Tacos

Name: American-Style Smashed Chickpea Tacos with Herby Slaw & Jalapeño-Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 cob corn; 1 packet pickled jalapeños; 1 cucumber; 2 clove garlic; 1 tin chickpeas; 1 packet tomato paste; ½ cup water; 25 g plant-based butter (for the sauce); 1 bag herbs; 1 bag slaw mix; 1 packet Plant-Based Mayonnaise; 1 drizzle white wine vinegar; 6 mini flour tortillas; 1 sachet All-American spice blend

with Herby Slaw & Jalapeño-Corn Salsa

4.0(398)

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Calories

:

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Protein

:

21g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
May contain traces of allergens
Milk
Soy

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. *The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 cob

corn

1 packet

pickled jalapeños

1

cucumber

2 clove

garlic

1 tin

chickpeas

1 packet

tomato paste

1 bag

herbs

1 bag

slaw mix

1 packet

Plant-Based Mayonnaise

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

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

Energy (kJ)3162 kJ

Fat36 g

of which saturates5.6 g

Carbohydrate76.5 g

of which sugars15.6 g

Protein21 g

Sodium1441 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Slice kernels off corn cob. Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, roughly chop cucumber and pickled jalapeños (if using). Transfer to a medium bowl. 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.

TIP: Some like it hot, but if you don’t, hold back on the jalapeños!

2

• 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 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. Season to taste.

TIP: Add a splash more water if the chickpea mixture looks too thick.

3

• While chickpeas are cooking, finely chop herbs. • In a second medium bowl, combine herbs, slaw mix, plant-based mayonnaise and a drizzle of olive oil and white wine vinegar. Season to taste. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.