Chermoula-Coconut Chickpea Tacos
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Chermoula-Coconut Chickpea Tacos

Chermoula-Coconut Chickpea Tacos

with Yoghurt, Almonds & Mint

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

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Easy Prep
•Veggie
Allergens:
Milk
•Gluten
•Soy
•Wheat
•Almond

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 tin

chickpeas

1 sachet

chermoula spice blend

½ packet

tomato paste

1 tin

coconut milk

1 sachet

vegetable stock powder

1

cucumber

½ head

baby cos lettuce

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; 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 bag

mint

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

10 g

butter

(Contains Milk;)

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2260 kJ
Fat35.4 g
of which saturates20.7 g
Carbohydrate96.8 g
of which sugars19.1 g
Protein29.8 g
Sodium1740 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick 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 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

• 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.

4
4

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