Sticky Indian-Style Chickpea Tacos

Name: Sticky Indian-Style Chickpea Tacos with Cucumber, Tomato Salad & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Leek; 1 Tomato; 1 sachet Mumbai Spice Blend; 1 Cucumber; 1 packet Greek-Style Yoghurt; 6 Mini Flour Tortillas; 1 packet Garlic Paste; 1 packet Apricot Sauce; 1 tin Chickpeas; 1 drizzle olive oil; ¼ cup water; 20 g butter; 1 drizzle white wine vinegar

with Cucumber, Tomato Salad & Yoghurt

Get up to $175 off

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, these are a fun, mixed-up feast that’ll spice up your taco game.

Tags:

Climate Superstar

•Veggie

Allergens:

Milk

•Wheat

•Gluten

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Leek

Tomato

1 sachet

Mumbai Spice Blend

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Garlic Paste

1 packet

Apricot Sauce

1 tin

Chickpeas

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2720 kJ

Calories650 kcal

Fat25.7 g

of which saturates11.9 g

Carbohydrate72.2 g

of which sugars16.3 g

Dietary Fibre19.6 g

Protein22.6 g

Sodium916 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

• Roughly chop tomato. Slice cucumber into short sticks.
• Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 butter and cook, stirring chickpeas to coat, 1-2 minutes. Season with salt and pepper.

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season and set aside.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through.