Quick All-American Smashed Chickpea Tacos

Name: Quick All-American Smashed Chickpea Tacos with Naked Slaw & Jalapeño-Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 tin sweetcorn; 1 cucumber; 1 packet pickled jalapeños; 1 clove garlic; 1 tin chickpeas; 1 packet Plant-Based Smokey Aioli; 1 packet tomato paste; ½ cup water; 25 g plant-based butter (for the sauce); 1 bag slaw mix; 1 drizzle white wine vinegar; 6 mini flour tortillas; 1 sachet All-American spice blend

with Naked Slaw & Jalapeño-Corn Salsa

4.0(237)

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Calories

:

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Protein

:

20.1g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Calorie Smart

Climate Superstar

Veggie

Allergens:

Soy
Gluten
Wheat
May contain traces of allergens
Milk
Soy

With their mild nutty flavour, hearty chickpeas stand up well to the cumin, mustard and paprika in our All-American spice blend for a fun taco filling. While the chickpea mixture is cooking, whip up the simple slaw - complete with plant based aioli for some creaminess. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 tin

sweetcorn

1

cucumber

1 packet

pickled jalapeños

1 clove

garlic

1 tin

chickpeas

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

1 packet

tomato paste

1 bag

slaw mix

6

mini flour tortillas

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

1 sachet

All-American spice blend

Not included in your delivery

olive oil

½ cup

water

25 g

plant-based butter (for the sauce)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2658 kJ

Fat35.6 g

of which saturates5.7 g

Carbohydrate81.2 g

of which sugars16.6 g

Protein20.1 g

Sodium1531 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, roughly chop cucumber and pickled jalapeños (if using). Transfer to bowl with the charred corn. Drizzle with olive oil and season with salt and pepper to taste.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

2

• Finely chop garlic. Drain and rinse chickpeas. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic, All-American spice blend and tomato paste, stirring, until fragrant, 1 minute. Add chickpeas and the water and cook until slightly thickened, 3-4 minutes. Stir in the plant-based butter until melted and combined. • Remove pan from heat. Lightly mash chickpeas with a potato masher or fork (add a splash of water if the mixture looks too thick). Season to taste.

3

• While chickpeas are cooking, in a second medium bowl, combine slaw mix, and a drizzle of olive oil and white wine vinegar. Season to taste. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.