Indian-Style Sweet Chickpea Tacos
with Cucumber, Parsley & Roasted Cashews
- Wheat
- Gluten
- Tree nuts
- Eggs
- Soy
- May contain traces of allergens
- Eggs
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
Ingredients
1
Red Onion
1
Cos Lettuce
1 packet
Apricot Sauce
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Parsley
1 packet
Crushed Roasted Cashews
(Contains: Tree nuts; )
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 tin
Chickpeas
Nutrition Values
Cooking Steps
• 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!
