Chermoula-Coconut Chicken & Chickpea Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chermoula-Coconut Chicken & Chickpea Tacos

Chermoula-Coconut Chicken & 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 chicken and chickpeas. Top with a dollop of yoghurt for tang and creaminess, and a fresh coriander garnish for a bright burst of flavour.

Tags:
Kid Friendly
Allergens:
Milk
•Gluten
•Soy
•Wheat

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

1

brown onion

2 clove

garlic

1 packet

chickpeas

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

1 packet

chicken breast

Not included in your delivery

olive oil

10 g

butter

(Contains Milk;)

drizzle

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)3307 kJ
Fat34.4 g
of which saturates21.7 g
Carbohydrate63.8 g
of which sugars18.4 g
Protein51.5 g
Sodium1477 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1
1

• Finely chop brown onion and garlic. • Drain and rinse half the 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.

2
2

• Return frying pan with 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. Add cooked chicken. 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 flour tortillas on a plate in 10 second bursts, until warmed through.

4
4

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