Chermoula Chicken & Chickpea Tacos

• Heat a large frying pan over medium-high heat. • Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a generous drizzle of olive oil. Cook carrot and onion until just tender, 2 minutes. • Add chickpeas and cook, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, chermoula spice blend, the butter and tomato paste and cook until fragrant, 1 minute. • Add the water, stir to combine and simmer until thickened, 1-2 minutes. • Using a potato masher or fork, lightly mash chickpeas until some of them have broken up and the sauce has thickened. Season to taste. Remove from heat and set aside.

TIP: Add a splash of water if the chickpea mixture looks too thick.