Sweet Indian Chickpea Tacos
with Cucumber, Parsley & Roasted Cashews
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. 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!
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Ingredients
½
Onion
1
carrot
½ head
cos lettuce
1
cucumber
1 tin
chickpeas
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Mumbai Spice Blend
1 packet
Apricot Sauce
6
Mini Flour Tortillas
(Contains Gluten; )
1 packet
parsley
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¼ cup
water
30 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop onion (see ingredients). Grate carrot. Finely shred cos lettuce (see ingredients). • Slice cucumber into thin sticks. Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas and onion, tossing, until softened, 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 and cook, stirring chickpeas to coat, 1-2 minutes. Season with salt and pepper.
• Meanwhile, combine cos lettuce, carrot and a drizzle of white wine vinegar and 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, apricot-glazed chickpeas and cucumber. • Tear over parsley, garnish with crushed roasted cashews and drizzle over garlic aioli to serve. Enjoy!
