Creamy Indian Chickpea Tacos
with Pickled Onion & Roasted Cashews
These tacos hit all the right marks – they are full with pops of crunchy cucumber, creamy spiced chickpeas, crispy leaves and a fresh hint of mint. Not to mention they are high in fibre and protein. It’s a winner, winner veggie dinner!
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
½
onion
1 knob
ginger
1
carrot
1
cucumber
½ head
cos lettuce
1 tin
chickpeas
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
8
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 tin
coconut milk
1 bag
mint
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
Mumbai Spice Blend
Not included in your delivery
1
olive oil
¼ cup
rice wine vinegar
⅓ cup
water
Nutrition Values
Utensils
Instructions
Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.
Grate the ginger and carrot. Thinly slice the cucumber into half-moons. Shred the cos lettuce (see ingredients). Drain and rinse the chickpeas.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and chickpeas, tossing, until softened, 4-5 minutes. Add another drizzle of olive oil along with the garlic paste, ginger and Mumbai spice blend. Stir to coat and cook until fragrant, 1-2 minutes.
Add the coconut milk and water to the chickpeas. Stir to combine and cook until thickened, 5-6 minutes. Season with salt and pepper.
TIP: Add a splash more water if the sauce is looking too thick.
Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.
Pick the mint leaves and thinly slice. Roughly chop the roasted cashews. Drain the pickled onion. Build your tacos by adding a helping of the cos lettuce to a tortilla. Top with the creamy Indian chickpeas, pickled onion and cucumber. Garnish with the mint and cashews.