Sticky Indian-Style Chickpea & Chicken Tacos
with Cucumber, Radish Salad & Yoghurt
- Milk
- Gluten(Wheat)
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Flavour-fusion tacos might be one of our favourites, and oh boy, do we have a twist for you tonight! Filled with spiced chickpeas, crunchy cucumber, and a cooling dollop of yoghurt, they’re a fun, mixed-up feast that’ll spice up your taco game.
Ingredients
½
Onion
2
radish
1
cucumber
1 tin
chickpeas
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Mumbai Spice Blend
½ packet
Apricot Sauce
1 packet
Mixed Salad Leaves
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Diced Chicken
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk)
drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Finely chop onion (see ingredients). Thinly slice radish. Slice cucumber into thin sticks. • Drain and rinse half the chickpeas.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. 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 (see ingredients), the water and the butter and cook, stirring chickpeas to coat, 1-2 minutes. Season with salt and pepper.
• Meanwhile, combine mixed salad leaves, radish 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.
• Build your tacos by topping tortillas with chicken, salad, cucumber and apricot-glazed chickpeas. • Drizzle over Greek-style yoghurt to serve. Enjoy!
