Cheesy Harissa Chickpea Taquitos
with Baby Leaf Salad
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.
Ingredients
1 unit(s)
Carrot
1 carton(s)
Chickpeas
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
Honey
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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. Add the carrot to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.
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.
a) When the veg has softened, add the whole and mashed chickpeas, 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, bring to the boil and simmer until thickened, 2-3 mins. Taste, season with salt and pepper if needed. Remove from the heat.
a) Share the chickpea mixture 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.
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.
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.
Enjoy!
