Chermoula Chickpea Tacos

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 3-5 minutes. • Add garlic, chermoula spice blend, tomato paste and chickpeas and cook until fragrant, 1-2 minutes. • Add coconut milk, vegetable stock powder and a pinch of chilli flakes (if using). Cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat. Stir in the butter until melted, then lightly mash chickpeas. Season to taste.

• While the filling is cooking, thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add mixed salad leaves and cucumber. Toss to coat. • Just before serving, microwave the mini flour tortillas on a plate in 10 second bursts, until warmed through.