Chermoula Chickpea Tacos

Name: Chermoula Chickpea Tacos with Slivered Almonds & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Red Onion; 1 packet Slivered Almonds; 1 packet Mint; 6 Mini Flour Tortillas; 1 packet baby leaves; 1 packet Tomato Paste; 1 Carrot; 2 Garlic; 1 packet Garlic Aioli; 1 tin Chickpeas; 1 sachet Chermoula Spice Blend; 2 Radish

with Slivered Almonds & Garlic Aioli

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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.

Tags:

Vegetarian

Allergens:

Almond

•Wheat

•Gluten

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Mint

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

baby leaves

1 packet

Tomato Paste

Carrot

Garlic

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

Radish

Nutrition Values

Calories687 kcal

Energy (kJ)2880 kJ

Fat30.1 g

of which saturates6 g

Carbohydrate71 g

of which sugars12.7 g

Dietary Fibre24.4 g

Protein24.6 g

Sodium1330 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!