American-Style Smashed Chickpea Tacos
with Herby Slaw & Jalapeño-Corn Salsa
With their mild nutty flavour, hearty chickpeas stand up well to the cumin, mustard and paprika in our All-American spice blend for a fun taco filling. While the chickpea mixture is cooking, whip up the simple slaw - complete with plant-based mayo for some creaminess.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1 cob
corn
1 packet
pickled jalapeños
1
cucumber
2 clove
garlic
1 tin
chickpeas
1 packet
tomato paste
1 bag
herbs
1 bag
slaw mix
1 packet
Plant-Based Mayonnaise
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
All-American spice blend
Not included in your delivery
olive oil
½ cup
water
25 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Slice kernels off corn cob. Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, roughly chop cucumber and pickled jalapeños (if using). Transfer to a medium bowl. Drizzle with olive oil and season with salt and pepper to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
TIP: Some like it hot, but if you don’t, hold back on the jalapeños!
• Finely chop garlic. Drain and rinse chickpeas. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic, All-American spice blend and tomato paste, stirring, until fragrant, 1 minute. Add chickpeas and the water and cook until slightly thickened, 3-4 minutes. Stir in the plant-based butter until melted and combined. • Remove pan from heat. Lightly mash chickpeas with a potato masher or fork. Season to taste.
TIP: Add a splash more water if the chickpea mixture looks too thick.
• While chickpeas are cooking, finely chop herbs. • In a second medium bowl, combine herbs, slaw mix, plant-based mayonnaise and a drizzle of olive oil and white wine vinegar. Season to taste. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Fill each tortilla with a helping of herby slaw and American-style smashed chickpeas. • Top with jalapeño-corn salsa to serve.