Chermoula Chickpea Tacos
with Salad, Mint Yoghurt & Almonds
Bursting with paprika, cumin and turmeric, our chermoula spice blend works wonderfully with creamy coconut milk and tomato paste to create a saucy base for the chickpeas. The salad and almonds add extra texture, and the refreshing mint yoghurt really makes the dish sing.
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
brown onion
2 clove
garlic
1 bag
mint
1 tin
chickpeas
1 sachet
chermoula spice blend
1 packet
tomato paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 pinch
chilli flakes
1
cucumber
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Finely chop brown onion and garlic. Pick and thinly slice mint leaves. • Drain and rinse chickpeas. • In a small bowl, combine Greek-style yoghurt, mint and a drizzle of olive oil. Season with salt and pepper to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 3-5 minutes. • Add garlic, chermoula spice blend, tomato paste and chickpeas and cook until fragrant, 1-2 minutes. • Add coconut milk, vegetable stock powder and a pinch of chilli flakes (if using). Cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat. Stir in the butter until melted, then lightly mash chickpeas. Season to taste.
• While the filling is 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. • Just before serving, microwave the mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Fill tortillas with a helping of salad and chermoula chickpeas. • Drizzle with mint yoghurt and sprinkle with flaked almonds to serve.