Swift Chermoula-Coconut Chickpea Tacos
with Yoghurt & Parsley
- Milk
- Gluten
- Soy
- Wheat
- Soy
- May contain traces of allergens
- Milk
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1 packet
Garlic Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Cucumber
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Soy, Milk)
1
Brown Onion
1 packet
Coconut Milk
1 packet
Chickpeas
1 packet
Parsley
1 sachet
Vegetable Stock Powder
1 packet
Tomato Paste
Cooking Steps
• Finely chop brown onion and garlic. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced onion, stirring, until softened, 3-5 minutes. • Add garlic, chermoula spice blend, tomato paste and chickpeas. Cook, stirring, until fragrant, 2-4 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!
• 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. • Top with a dollop of Greek-style yoghurt. • Tear over parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The chermoula-coconut chickpea filling is well-loved for its warm, aromatic flavour. Some found it mild, and adding chilli or Tabasco sauce helped boost the heat to taste.
- Ease of prep: This is a genuinely quick and easy weeknight meal that comes together with minimal effort.
- Suggestions: Several customers found the filling too runny for tortillas and recommend serving it over basmati rice instead. Reducing the liquid slightly during cooking may help if you prefer a thicker consistency.
- Leftovers: The chickpea filling keeps well and tastes great cold the next day, making it a solid option for next-day lunch.
- Portions: Some found the recipe insufficient for four people, with one customer adding an extra can of chickpeas and tomatoes to bulk it out.
