Chermoula Chickpea Beef Tacos
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Chermoula Chickpea Beef Tacos

Chermoula Chickpea Beef Tacos

with Slivered Almonds & 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. The salad and almonds add extra texture, and the tasty garlic aioli really makes the dish sing

Allergens:
Almond
Milk
Gluten(Wheat)
Egg
Soy

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

Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

2 clove

garlic

½

Onion

2

radish

1 tin

chickpeas

1 packet

Slivered Almonds

(Contains Almond; )

1 sachet

chermoula spice blend

1 packet

Tomato Paste

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

baby leaves

1 packet

Mint

1 packet

beef strips

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¾ cup

water

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Nutrition Values

Energy (kJ)4319 kJ
Calories1032 kcal
Fat53.5 g
of which saturates15.8 g
Carbohydrate78.3 g
of which sugars14.5 g
Dietary Fibre27.7 g
Protein54.1 g
Sodium1443 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 Frying Pan

Cooking Steps

1
1

• Grate the carrot. Finely chop garlic. Thinly slice onion and radish. Drain and rinse half the chickpeas. • Discard any liquid from beef strips packaging.

2
2

• Heat a large frying pan over medium-high heat. • Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

3
3

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return the frying pan to high heat with a generous drizzle of olive oil. Cook carrot and onion until just tender, 2 minutes. • Add chickpeas and cook, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, chermoula spice blend, the butter and tomato paste 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. TIP: Cooking the meat in batches over a high heat helps it stay tender.

4
4

• Heat mini flour tortillas in the microwave in 10 second bursts, until warmed through. • Bring everything to the table to serve. • Build your tacos by spreading garlic aioli over tortillas. Top with some baby leaves, chermoula chickpeas, beef and radish. • Top with toasted almonds. Tear over mint leaves to serve. Enjoy!