Chermoula-Coconut Chicken & Chickpea Tacos
with Yoghurt, Almonds & Mint
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 & chicken. Top with flaked almonds for crunch, yoghurt for tang and creaminess, and a fresh mint garnish for a bright burst of flavour.
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 packet
tomato paste
1 sachet
chermoula spice blend
1 tin
coconut milk
1 sachet
vegetable stock powder
1 pinch
chilli flakes
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
chicken breast
1
cucumber
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. • Drain and rinse chickpeas. • Cut chicken into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.
• 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. Cook, stirring, until fragrant, 1-2 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. Return chicken to pan, stirring until combined and heated through. Season with salt and pepper to taste.
TIP: The butter helps balance out the acidity of the tomato paste!
• 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 plate in 10 second bursts, until warmed through.
• Fill tortillas with a helping of salad and chermoula-coconut chickpeas. • Dollop with Greek-style yoghurt. Sprinkle with flaked almonds and a pinch of chilli flakes (if using). • Tear over mint leaves to serve. Enjoy!