Swift Chermoula-Coconut Chicken & Chickpea Tacos

Name: Swift Chermoula-Coconut Chicken & Chickpea Tacos with Yoghurt & Parsley
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Brown Onion; 1 sachet Chermoula Spice Blend; 330 g Chicken Breast; 1 packet Chickpeas; 1 packet Coconut Milk; 1 Cucumber; 1 packet Garlic Paste; 1 packet Greek-Style Yoghurt; 6 Mini Flour Tortillas; 1 packet Mixed Salad Leaves; 1 packet Parsley; 1 packet Tomato Paste; 1 sachet Vegetable Stock Powder

with Yoghurt & Parsley

Get up to $200 off!

Thanks to saucy chermoula chickpeas, you’ll have some fusion flavours for these unrivalled chicken tacos that are super speedy and totally iconic. Hurry, this one won’t last long, so grab yours before it speeds away!

Tags:

Veggie

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Brown Onion

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

330 g

Chicken Breast

1 packet

Chickpeas

1 packet

Coconut Milk

Cucumber

1 packet

Garlic Paste

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Mini Flour Tortillas

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

1 packet

Mixed Salad Leaves

1 packet

Parsley

1 packet

Tomato Paste

1 sachet

Vegetable Stock Powder

Nutritional Values

Calories899 kcal

Energy (kJ)3760 kJ

Fat33.2 g

of which saturates20.3 g

Carbohydrate79 g

of which sugars18.7 g

Dietary Fibre20.9 g

Protein61.2 g

Sodium1560 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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.

• 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. Return cooked chicken to pan. Season with salt and pepper to taste.

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

• 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 microwave-safe plate in 10 second bursts, until warmed through.

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