Indian Chicken & Chickpea Tacos

Name: Indian Chicken & Chickpea Tacos with Cucumber, Parsley & Roasted Cashews
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 Brown Onion; 1 carrot; ½ head cos lettuce; 1 cucumber; 1 packet chicken breast; 1 tin chickpeas; 1 packet garlic paste; 1 packet Apricot Sauce; ¼ cup water; 30 g butter; 1 drizzle white wine vinegar; 6 Mini Flour Tortillas; 1 bag parsley; 1 packet Crushed Roasted Cashews; 1 packet garlic aioli; 1 sachet Mumbai Spice Blend

with Cucumber, Parsley & Roasted Cashews

Get up to $175 off

Wow, there’s a lot being packed into these tacos, they might explode! The sweet apricot glaze counter balances the North Indian spices of the chickpeas and chicken. Not to mention the cooling relief of the parsley and cucumber. We even squeezed in some nutty goodness to really make this dish go off with a bang!

Unfortunately, this week's mint was in short supply, so we've replaced it with parsley. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:

Milk

•Gluten(Wheat)

•cashews

•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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

carrot

½ head

cos lettuce

cucumber

1 packet

chicken breast

1 tin

chickpeas

1 packet

garlic paste

1 packet

Apricot Sauce

Mini Flour Tortillas

1 bag

parsley

1 packet

Crushed Roasted Cashews

1 packet

garlic aioli

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

¼ cup

water

30 g

butter

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4435 kJ

Fat49.5 g

of which saturates16.9 g

Carbohydrate92.3 g

of which sugars20.8 g

Protein56 g

Sodium1563 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop onion. Grate the carrot. Finely shred cos lettuce (see ingredients). • Slice cucumber into thin sticks. Drain and rinse half the chickpeas. Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing, 1-2 minutes. • Add chickpeas and onion and cook, tossing, until softened and chicken is cooked through, 4-5 minutes. • Add another drizzle of olive oil along with garlic paste and Mumbai spice blend. Stir to coat and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add apricot sauce, the water and butter, stirring chickpeas to coat, 1-2 minutes. Season with salt and pepper.

• Meanwhile, combine cos lettuce, carrot and a drizzle of white wine vinegarand olive oil in a medium bowl. Season and set aside. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Bring everything to the table. • Build your tacos by topping tortillas with salad. • Top with apricot-glazed chickpeas, chicken and cucumber. • Tear over parsley, garnish with crushed roasted cashews and drizzle over garlic aioli to serve. Enjoy!