Cheesy Harissa Chickpea Taquitos
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Cheesy Harissa Chickpea Taquitos

Cheesy Harissa Chickpea Taquitos

with Baby Leaf Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Harissa Chickpea Taquitos in just 20-25 minutes for a delicious and speedy meal. Meaning 'little taco', taquitos are one of the original Cal-Mex dishes, known for their crispy rolled up shells and tasty fillings.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

1 unit(s)


1 carton(s)


80 grams

Mature Cheddar Cheese

(Contains Milk)

50 grams

Harissa Paste

(Contains Sulphites)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp


½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)3725 kJ
Energy (kcal)890 kcal
Fat42.7 g
of which saturates12.9 g
Carbohydrate93.8 g
of which sugars24.9 g
Protein27.6 g
Salt5.07 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan
Medium Bowl
Oven dish


Fry the Carrot

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Trim the carrot, then coarsely grate (no need to peel).

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the carrot to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.

Prep Time

a) Meanwhile, drain and rinse the chickpeas in a sieve. Transfer half the chickpeas to a medium bowl and mash with the back of a fork.

b) Grate the Cheddar cheese.

Simmer the Filling

a) When the veg has softened, add the chickpeas (both whole and mashed), harissa paste (add less if you'd prefer things milder), passata, red wine stock paste and honey (see pantry for amount) to the pan.

b) Stir to combine, then bring to the boil and simmer until thickened, 2-3 mins.

c) Taste and season with salt and pepper if needed. Remove from the heat. 

Roll Up, Roll Up

a) Share the chickpea filling evenly between the tortillas (3 per person). Top with the cheese.

b) Carefully roll up each filled tortilla and transfer to an appropriately-sized ovenproof dish, placing them snugly side by side, with the folded edge underneath so they don't unroll. 

c) Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 6-8 mins.

Make your Salad Dressing

a) While the taquitos bake, in a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

b) Just before serving, add the baby leaves to the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Serve Up

a) Share the taquitos between your plates.

b) Serve the salad alongside.

c) Add a dollop of mayo (see pantry for amount) on the side for dipping.