• Drain and rinse chickpeas.  

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
sliced 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. 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 drizzle of white wine vinegar and olive oil. Season 
to taste, then add mixed salad leaves and cucumber. Toss to coat.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, 
until warmed through.  

• Fill tortillas with a helping of salad and chermoula-coconut chickpeas.
• Dollop with Greek-style yoghurt and crumble over fetta cubes to serve. Enjoy!