Easy Chermoula-Coconut 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. Top with flaked almonds for crunch, yoghurt for tang and creaminess, and a fresh mint garnish for a bright burst of flavour.
This recipe is under 650kcal per serving.
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 tin
chickpeas
1 sachet
chermoula spice blend
½ packet
tomato paste
1 tin
coconut milk
1 sachet
vegetable stock powder
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 bag
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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 onion until softened, 3-5 minutes. • Add garlic, chermoula spice blend, tomato paste (see ingredients) 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. 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. • Drizzle with Greek-style yoghurt. Sprinkle with flaked almonds. Tear over mint leaves to serve. Enjoy!