Indian Chickpea Tacos
with Cucumber, Parsley & Roasted Cashews
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!
*Recipe Update
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
½ head
cos lettuce
1
cucumber
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. )
1 packet
Apricot Sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
parsley
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Mumbai Spice Blend
Not included in your delivery
1
olive oil
¼ cup
water
30 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion. Grate the carrot. Finely shred cos lettuce (see ingredients). • Slice cucumber into thin sticks. Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas and onion, 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, the water and butter, stirring chickpeas 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. • Top with apricot-glazed chickpeas and cucumber. • Tear over parsley, garnish with crushed roasted cashews and drizzle over garlic aioli to serve. Enjoy!