1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
1 tsp. vegetable oil
4 soft corn or flour tortilla wraps/soft tacos
1 small gem lettuce
1 avocado, diced
Handful of baby tomatoes, halved and lightly seasoned
Small fistful of finely sliced red onion and 1 tsp. finely chopped red onion
15g finely chopped cilantro
1/2 lemon
Method
Heat the oil in a small pan. Add spices and red chilli for extra heat and cook for 15 seconds. Fish out the spices so you don’t bite into them in the tacos.
Add the chickpeas and sauce from the two pouches, bring to a simmer and cook for 3-4 minutes.
Make the crema by mashing the avocado and a good squeeze of lemon juice together. Add the cilantro and chopped onion and season well. I like it mashed quite fine.
Heat the tortillas in a frying pan; they take about 10 seconds each side.
Spoon a quarter of the chickpea mix into the centre of the tortilla, top with the tomatoes, lettuce and spoon in the avocado crema. Serve hot.
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