Swift Chermoula-Coconut Chickpea Tacos

Name: Swift Chermoula-Coconut Chickpea Tacos with Yoghurt & Parsley
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Chermoula Spice Blend; 1 packet Garlic Paste; 1 packet Greek-Style Yoghurt; 6 Mini Flour Tortillas; 1 Brown Onion; 1 packet Parsley; 1 packet Tomato Paste; 1 Cucumber; 1 packet Coconut Milk; 1 sachet Vegetable Stock Pot; 1 packet Mixed Salad Leaves; 1 packet Chickpeas; 1 Lemon; 1 Long Chilli; 1 drizzle olive oil; 10 g butter; 1 drizzle white wine vinegar

with Yoghurt & Parsley

Get up to $200 off!

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!

Tags:

Climate Superstar

•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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Garlic Paste

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Mini Flour Tortillas

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

Brown Onion

1 packet

Parsley

1 packet

Tomato Paste

Cucumber

1 packet

Coconut Milk

1 sachet

Vegetable Stock Pot

1 packet

Mixed Salad Leaves

1 packet

Chickpeas

Lemon

Long Chilli

Not included in your delivery

1 drizzle

olive oil

10 g

butter

(Contains: Milk;)

1 drizzle

white wine vinegar

Nutritional Values

Calories811 kcal

Energy (kJ)3390 kJ

Fat39.7 g

of which saturates23.1 g

Carbohydrate79.3 g

of which sugars19.4 g

Dietary Fibre21.3 g

Protein24.9 g

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

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!