HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChermoula Chickpea Tacos
Chermoula Chickpea Tacos

Chermoula Chickpea Tacos

with Pickled Onion & Mint Yoghurt

Read more

These tacos hit all the right marks – they are full with pops of crunchy capsicum, saucy spiced chickpeas, crispy leaves and delicious creamy yoghurt. Not to mention they are high in fibre and protein. It’s a winner, winner veggie dinner!

Allergens:Tree NutsMilkGluten

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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion





1 bunch


1 tin


1 packet

slivered almonds

(ContainsTree Nuts)

1 sachet

chermoula spice blend

¾ packet

tomato paste


mini flour tortillas


1 bag

baby spinach leaves

2 clove


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

¼ cup

rice wine vinegar

20 g



¾ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3483 kJ
Fat35.6 g
of which saturates13.4 g
Carbohydrate92 g
of which sugars20.6 g
Protein30.5 g
Sodium1715 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.


Thinly slice the capsicum into strips. Finely chop the tomato. Pick and thinly slice the mint leaves. Finely chop the garlic. Drain and rinse the chickpeas. In a second small bowl, combine the Greek-style yoghurt, mint and a drizzle of olive oil. Season with salt and pepper and set aside.


Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.


Return the frying pan to a high heat with a generous drizzle of olive oil. Cook the capsicum until just tender, 3-4 minutes. Add the chickpeas and cook, tossing occasionally, until golden, 2-3 minutes. Add the garlic, chermoula spice blend, butter and tomato paste (see ingredients) 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 the chickpeas until some of them have broken up and the sauce has thickened. Season to taste. Remove from the heat and set aside. Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through. TIP: Add a splash of water if the chickpea mixture looks too thick.


Drain the pickled onion. Bring everything to the table to serve. Build your tacos by filling them with a helping of baby spinach leaves, chermoula chickpeas, tomato and pickled onion. Top with the mint yoghurt and toasted almonds. Sprinkle over a pinch of chilli flakes (if using).