Chermoula-Coconut Chickpea Tacos
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Chermoula-Coconut Chickpea Tacos

Chermoula-Coconut Chickpea Tacos

with Yoghurt & Coriander

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. Top with a dollop of yoghurt for tang and creaminess, and a fresh coriander garnish for a bright burst of flavour.

Tags:
Under 650kcal
Quick Prep
Veggie
Super Quick
Climate Superstar
Allergens:
Gluten
Soy
Wheat
Milk

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 Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2 clove

garlic

1 sachet

chermoula spice blend

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1

cucumber

1 bag

mixed salad leaves

6

mini flour tortillas

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

1 packet

Greek-style yoghurt

(Contains Milk;)

1 bag

coriander

Not included in your delivery

olive oil

10 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2554 kJ
Fat29.7 g
of which saturates20.2 g
Carbohydrate63.8 g
of which sugars18.4 g
Protein17.5 g
Sodium1393 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Finely chop brown onion and garlic. • Drain and rinse chickpeas.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, 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. Season with salt and pepper to taste.

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

3
3

• While the chickpeas are 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. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

4
4

• Fill tortillas with a helping of salad and chermoula-coconut chickpeas. • Top with a dollop of Greek-style yoghurt. • Tear over coriander leaves to serve. Enjoy!