Sweet Indian Cannellini Bean Tacos
with Cucumber, Parsley & Roasted Almonds
- Wheat
- Gluten
- Eggs
- Soy
- Almond
Wow, there’s a lot being packed into these tacos, they might explode! The sweet apricot glaze counter balances the North Indian spices of the chickpeas. Not to mention the cooling relief of the parsley and cucumber. We even squeezed in some nutty goodness to really make this dish go off with a bang! *We’ve replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
Red Onion
1
Cos Lettuce
1 packet
Apricot Sauce
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Parsley
1 packet
Garlic Paste
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 tin
Chickpeas
1 packet
Roasted almonds
(Contains: Almond; )
Nutrition Values
Cooking Steps
• Finely chop onion (see ingredients). Grate carrot. Finely shred cos lettuce (see ingredients). • Slice cucumber into thin sticks. Roughly chop roasted almonds. Drain and rinse cannellini beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook cannellini beans and onion, tossing, until softened, 2-3 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, the water and butter and cook, stirring cannellini beans to coat, 1-2 minutes. Season with salt and pepper.
• Meanwhile, combine cos lettuce, carrot 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.
• Bring everything to the table. • Build your tacos by topping tortillas with salad, apricot-glazed cannellini beans and cucumber. • Tear over parsley, garnish with almonds and drizzle over garlic aioli to serve. Enjoy!
