Sticky Indian-Style Chickpea Tacos

Name: Sticky Indian-Style Chickpea Tacos with Cucumber, Radish Salad & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; ½ Onion; 2 radish; 1 cucumber; 1 tin chickpeas; 1 packet garlic paste; 1 sachet Mumbai Spice Blend; ½ packet Apricot Sauce; ¼ cup water; 20 g butter; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 6 Mini Flour Tortillas; 1 packet Greek-Style Yoghurt

with Cucumber, Radish Salad & Yoghurt

4.0(12)

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Calories

588 kcal

Protein

23.4g protein

Total

15 minutes

Difficulty

Easy

Veggie

Allergens:

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Onion

radish

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

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

(Contains: Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2460 kJ

Calories588 kcal

Fat17.1 g

of which saturates5.7 g

Carbohydrate77.1 g

of which sugars18.4 g

Dietary Fibre21 g

Protein23.4 g

Sodium1011 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

PDF

• Finely chop onion (see ingredients). • Thinly slice radish. • 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 (see ingredients), the water and 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 flourtortillas on a plate in 10 second bursts, until warmed through.

• Build your tacos by topping tortillas with radish salad, cucumber and sticky Indian-style chickpeas. • Dollop over over Greek-style yoghurt to serve. Enjoy!