• Finely chop onion (see ingredients). Thinly slice radish. Slice cucumber into thin sticks. • Drain and rinse half the chickpeas.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas and onion, tossing, until softened, 4-5 minutes. • Add another drizzle of olive oil along with garlic paste and Mumbai spice blend. Stir to coat and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add apricot sauce (see ingredients), the water and the butter and cook, stirring chickpeas to coat, 1-2 minutes. Season with salt and pepper.

• Meanwhile, combine mixed salad leaves, radish and a drizzle of white wine vinegar and olive oil in a medium bowl. Season and set aside. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Build your tacos by topping tortillas with chicken, salad, cucumber and apricot-glazed chickpeas. • Drizzle over Greek-style yoghurt to serve. Enjoy!