Chermoula Chickpea Tacos
with Salad, Mint Yoghurt & Almonds
Bursting with paprika, cumin and turmeric, our chermoula spice blend works wonderfully with creamy coconut milk and tomato paste to create a saucy base for the chickpeas. The salad and almonds add extra texture, and the refreshing mint yoghurt really makes the dish sing.
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
brown onion
2 clove
garlic
1 bag
mint
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1 sachet
chermoula spice blend
1 packet
tomato paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 pinch
chilli flakes
1
cucumber
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Finely chop brown onion and garlic. Pick and thinly slice mint leaves. • Drain and rinse chickpeas. • In a small bowl, combine Greek-style yoghurt, mint and a drizzle of olive oil. Season with salt and pepper to taste.
• 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.
• Fill tortillas with a helping of salad and chermoula chickpeas. • Drizzle with mint yoghurt and sprinkle with flaked almonds to serve.
