• Finely chop brown onion and garlic. • Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 3-5 minutes. • Add garlic, chermoula spice blend, tomato paste and chickpeas. Cook, stirring, until thickened, 2-4 minutes. • Add coconut milk and vegetable stock powder. Cook, stirring, until thickened, 2-4 minutes. • Remove from heat. Stir in the butter until melted, then lightly mash chickpeas. Season with salt and pepper to taste. TIP: The butter helps balance out the acidity of the tomato paste!

• Thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add mixed salad leaves and cucumber. Toss to coat. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Fill tortillas with a helping of salad and chermoula-coconut chickpeas. • Dollop with Greek-style yoghurt. Sprinkle with flaked almonds and a pinch of chilli flakes (if using). • Tear over mint leaves to serve. Enjoy!