[Superquick] Sticky Indian-Style Chicken & Chickpea Tacos

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas and sliced leek, 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 microwave-safe plate in 10 second bursts, until warmed through.