Chermoula Chickpea Tacos
with Slivered Almonds & Garlic Aioli- Almond
- Wheat
- Gluten
- Eggs
- Soy
Bursting with paprika, cumin and turmeric, our chermoula spice blend works wonderfully with tomato paste to create a saucy base for the chickpeas. The salad and almonds add extra texture, and the tasty garlic aioli really makes the dish sing.
Ingredients
1
Red Onion
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Mint
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1
Carrot
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
2
Radish
Nutrition Values
Cooking Steps
• Grate carrot. Finely chop garlic. • Thinly slice onion (see ingredients) and radish. • Drain and rinse chickpeas.
• 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 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 mixture looks too thick.
• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. • Build your tacos by spreading garlic aioli over tortillas. Top with some baby leaves, chermoula chickpeas and radish. • Sprinkle over toasted almonds and tear over mint to serve. Enjoy!
