Smashed Chickpea Tacos

Name: Smashed Chickpea Tacos with Corn, Cheddar & Pickled Onion
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; ½ red onion; ¼ cup rice wine vinegar; 1 tin chickpeas; 1 cob corn; 2 clove garlic; ½ head cos lettuce; 1 tomato; 20 g butter; 1 packet tomato paste; ¾ cup water; 6 mini flour tortillas; 1 packet smokey aioli; ½ sachet Tex-Mex spice blend; 1 packet Cheddar cheese

with Corn, Cheddar & Pickled Onion

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Change up your taco order with this legume-packed version that uses satisfying chickpeas to create a filling and flavourful meal. With zesty pickled onion and smokey aioli, this meal has a bit of everything for a Mexican feast!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Eggs

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

1 tin

chickpeas

1 cob

corn

2 clove

garlic

½ head

cos lettuce

tomato

1 packet

tomato paste

mini flour tortillas

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

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

½ sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

20 g

butter

(Contains: Milk;)

¾ cup

water

Nutritional Values

per serving

Energy (kJ)4512 kJ

Fat70.3 g

of which saturates16.9 g

Carbohydrate78.6 g

of which sugars15.9 g

Protein27.9 g

Sodium1260 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

Cooking Steps

PDF

• Thinly slice red onion (see ingredients). • In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to just cover the onion. Set aside. • Drain and rinse chickpeas. Cut kernels off the corn cob. Finely chop garlic. Shred the cos lettuce (see ingredients). Roughly chop tomato.

• In a medium frying pan, heat butter and a drizzle of olive oil over a medium-high heat. • Cook corn, stirring, until browned, 3-4 minutes. Add garlic, Tex-Mex spice blend (see ingredients) and tomato paste. Cook until fragrant, 1 minute. Add chickpeas and the water. Simmer until slightly thickened, 3 minutes. • Lightly mash chickpeas until some have broken up and the sauce has thickened. Season with salt and pepper to taste.

TIP: Add a splash more water to loosen up the sauce, if needed.

• Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.

• Drain pickled onion. • Build tacos by spreading each tortilla with some smokey aioli. Top with a helping of cos lettuce, smashed chickpea filling and chopped tomato. • Sprinkle with shredded Cheddar Cheese. Top with pickled onion. Serve with any remaining smokey aioli.