Chermoula-Coconut Chicken & Chickpea Tacos
with Yoghurt & Coriander
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 chicken and chickpeas. Top with a dollop of yoghurt for tang and creaminess, and a fresh coriander 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 packet
chickpeas
1 sachet
chermoula spice blend
1 packet
tomato paste
1 packet
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
Greek-style yoghurt
(Contains Milk;)
1 bag
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Finely chop brown onion and garlic. • Drain and rinse half the chickpeas. • Cut chicken breast 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.
• Return frying pan with a drizzle of olive oil over medium-high heat. Cook onion, stirring, 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. Add cooked chicken. 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 plate in 10 second bursts, until warmed through.
• Fill tortillas with a helping of salad and chermoula-coconut chicken and chickpeas. • Top with a dollop of Greek-style yoghurt. • Tear over coriander leaves to serve. Enjoy!