Spiced Smashed Chickpea Tacos
with Creamy Slaw and Charred Corn Salsa
- Milk
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Celery
- May contain traces of allergens
Simmering then smashing chickpeas results in a flaky, creamy texture that's perfect for piling into tacos or spreading over flatbreads. With warming Central American spices, a quesa fresca inspired corn salsa and plenty of salad, these vegetarian tacos are perfect for taking a simple ingredient and making it a showstopper.
Ingredients
1 bunch(es)
Coriander
1 unit(s)
Lime
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
120 grams
Sliced Carrot and Cabbage Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 carton(s)
Chickpeas
30 grams
Tomato Puree
1 sachet(s)
Central American Style Spice Mix
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Utensils
Instructions
If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
Roughly chop the coriander (stalks and all). Zest and cut the lime into wedges.
Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Transfer the charred corn to a medium bowl along with the coriander. Crumble in the Greek style salad cheese.
Drizzle in some oil, squeeze in some lime juice and season with salt and pepper. Set the salsa aside for now.
Trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, combine the sliced carrot and cabbage mix, mayonnaise and a squeeze of lime juice. Season with salt and pepper and set aside.
Next, drain and rinse the chickpeas in a sieve.
Pop the (now empty) frying pan back on medium heat with a drizzle of oil.
Add the tomato puree, Central American style spice mix and garlic and fry for 30 secs.
Add the chickpeas and water for the sauce (see pantry for amount) and simmer until thickened, 3-4 mins.
Once the chickpeas have thickened, add a knob of butter (if you have any) and remove from the heat.
Roughly mash with the back of a fork, then season with salt and pepper.
Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
If you're using the oven, pop them into the oven to warm through, 1-2 mins.
When everything's ready, lay the tortillas onto your plates.
To make your tacos, add the smashed chickpeas to the base of each tortilla, then top with the baby gem, slaw and charred corn salsa.
Serve any remaining lime wedges on the side for squeezing over. TIP: Tacos are best enjoyed eaten by hand - tuck in the end of the tortillas and get stuck in!
Enjoy!
