Swift Chermoula-Coconut Chickpea & Plant-Based Crumbed Chick'n Tacos
with Yoghurt & Parsley
Thanks to saucy chermoula chickpeas, you’ll have some fusion flavours for these unrivalled meat-free tacos that are super speedy and totally iconic. Hurry, this one won’t last long, so grab yours before it speeds away!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brown Onion
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Chickpeas
1 packet
Coconut Milk
1
Cucumber
1 packet
Garlic Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Mixed Salad Leaves
1 packet
Parsley
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1
Long Chilli
1
Lemon
Utensils
Cooking Steps
• Finely chop brown onion. • Drain and rinse chickpeas.
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 3-5 minutes. • Add garlic paste, chermoula spice blend, tomato paste and chickpeas. Cook, stirring until fragrant, 2-4 minutes. • Add coconut milk and vegetable stock. 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!
• 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 to taste, then add mixed salad leaves and cucumber. Toss to coat. • Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Slice plant-based crumbed chicken. • Fill tortillas with a helping of salad and chermoula-coconut chickpeas and plant-based crumbed chicken. • Top with a dollop of Greek-style yoghurt. • Tear over parsley to serve. Enjoy!
