• Grate carrot. Finely chop garlic. 
• Thinly slice onion (see ingredients) and radish. 
• Drain and rinse chickpeas. 

• Heat a large frying pan over medium-high heat. 
• Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to 
a bowl. 

• Return the frying pan to high heat with a generous drizzle of olive oil. Cook carrot and onion until just tender, 2 minutes. 
• Add chickpeas and cook, tossing occasionally, until golden, 2-3 minutes. 
• SPICY! The spice blend is mild, but use less if you’re sensitive to heat. Add garlic, chermoula spice blend, the butter and tomato paste and cook until fragrant, 1 minute. 
• Add the water, stir to combine and simmer until thickened, 1-2 minutes. 
• Using a potato masher or fork, lightly mash chickpeas until some of them have broken up and the sauce has thickened. Season to taste with salt and pepper. Remove from heat and set aside.
TIP: Add a splash of water if the mixture looks too thick. 

• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through. 
• Build your tacos by spreading garlic aioli over tortillas. Top with some salad leaves (see ingredients), chermoula chickpeas and radish.
• Crumbke over cow’s milk feta (see ingredients) and sprinkle with toasted almonds. 
• Tear over mint to serve. Enjoy!