Chermoula Chicken & Chickpea Tacos
with Pickled Onion & Garlic Aioli
Bursting with paprika, cumin and turmeric, our chermoula spice blend works wonderfully with tomato paste to create a saucy base for the chickpeas and chicken. The salad and almonds add extra texture, and the tasty garlic aioli really makes the dish sing.
Unfortunately, this week’s mint was in short supply, so we’ve replaced it with parsley. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Ingredients
1
Brown Onion
1
carrot
1
tomato
2 clove
garlic
1 tin
chickpeas
1 packet
Slivered Almonds
(Contains Almond; )
1 sachet
chermoula spice blend
¾ packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
baby spinach leaves
1 bag
parsley
1 packet
chicken breast
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion. • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. • Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving. • Grate the carrot. Finely chop tomato and garlic. Drain and rinse chickpeas. • Cut chicken breast into 2cm chunks.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add carrot and cook until just tender, 2 minutes.
• Add chickpeas and cook, tossing occasionally, until golden, 2-3 minutes.
• Add garlic, chermoula spice blend, the butter and tomato paste (see ingredients) and cook until fragrant, 1 minute.
• Add the water, stir to combine and simmer until thickened, 1-2 minutes.
• Using a potato masher or fork, lightly mash chickpeas until some of them have broken up and the sauce has thickened. Season to taste. Remove from heat and set aside.
TIP: Add a splash of water if the chickpea mixture looks too thick.
• Heat mini flour tortillas in the microwave in 10 second bursts, until warmed through. • Drain pickled onion. Bring everything to the table to serve. • Build your tacos by spreading garlic aioli over tortillas. Top with some baby spinach leaves, chermoula chicken and chickpeas, tomato and pickled onion. • Top with toasted almonds. Tear over parsley leaves to serve. Enjoy!