Chermoula-Coconut Chicken & Chickpea Tacos

Name: Chermoula-Coconut Chicken & Chickpea Tacos with Yoghurt, Almonds & Mint
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 brown onion; 2 clove garlic; 1 bag mint; 1 tin chickpeas; 1 sachet chermoula spice blend; ½ packet tomato paste; 1 tin coconut milk; 1 sachet vegetable stock powder; 10 g butter; 1 drizzle white wine vinegar; ½ head baby cos lettuce; 6 mini flour tortillas; 1 packet flaked almonds; 1 packet chicken breast; 1 cucumber; 1 packet Greek-style yoghurt

with Yoghurt, Almonds & Mint

Get up to $200 off!

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 and chicken. Top with flaked almonds for crunch, yoghurt for tang and creaminess, and a fresh mint garnish for a bright burst of flavour.

Tags:

Easy Prep

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Almond

The quantities provided above are averages only.

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

2 clove

garlic

1 bag

mint

1 tin

chickpeas

1 sachet

chermoula spice blend

½ packet

tomato paste

1 tin

coconut milk

1 sachet

vegetable stock powder

½ head

baby cos lettuce

mini flour tortillas

1 packet

flaked almonds

1 packet

chicken breast

cucumber

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

10 g

butter

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3020 kJ

Fat40.6 g

of which saturates22.4 g

Carbohydrate96.8 g

of which sugars19.1 g

Protein63.1 g

Sodium1828 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop brown onion and garlic. • Drain and rinse chickpeas. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.

• 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. Cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk and vegetable stock powder. Cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat. Stir in the butter until melted, then lightly mash chickpeas. Return cooked chicken to pan, stirring to combine and heated through. Season with salt and pepper to taste.

TIP: The butter helps balance out the acidity of the tomato paste!

• Thinly slice cucumber into half-moons. Finely shred baby cos lettuce (see ingredients). • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cos lettuce and cucumber. Toss to coat. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Fill tortillas with a helping of salad and chermoula-coconut chicken and chickpeas. • Drizzle with Greek-style yoghurt. Sprinkle with flaked almonds. Tear over mint leaves to serve. Enjoy!