• Finely chop brown onion. 
• Slice lemon into wedges. 
• Thinly slice long chilli (if using).
• Drain and rinse chickpeas. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Cook onion, stirring, until softened, 3-5 minutes.
• Add garlic paste, chermoula spice blend, tomato paste and chickpeas. 
Cook, stirring until fragrant, 2-4 minutes.
• Add coconut milk and stock concentrate and cook, stirring, until slightly 
thickened, 2-3 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!

• While the chickpeas are cooking, thinly slice cucumber into half-moons.
• In a medium bowl, combine a squeeze of lemon juice and a drizzle of olive 
oil. Season to taste, then add mixed salad leaves and cucumber. Toss 
to coat.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second 
bursts, until warmed through. 

• Fill tortillas with a helping of salad and chermoula-coconut chickpeas.
• Top with some chilli and a dollop of Greek-style yoghurt.
• Garnish with torn parsley. Serve with any remaining lemon wedges. Enjoy!