Spicy Lamb Tortillas With Beetroot Hummus & Crispy Paprika Chickpeas
These spicy lamb tortillas are quick, colourful and packed with flavour thanks to beetroot hummus, yoghurt and crispy paprika chickpeas.
Equipment
- 1 hot dry pan for charring
Ingredients
For The Spicy Mince:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 500 g lamb mince (ask your butcher)
- 1 tbsp dry harissa spice mix (or more if you like it spicy)
- 1 tbsp ground smoked paprika
- 2 tbsp tomato paste
- 2 tbsp water
- Salt & pepper
For The Crispy Chickpeas:
- 410 g can chickpeas, drained
- 3 tbsp olive oil
- Salt & pepper
- 2 tsp ground smoked paprika
To Assemble:
- 6 large flour tortillas, warmed in a hot dry pan
- 1 cup beetroot hummus
- 1 cup double cream plain yoghurt (or sour cream)
- 1 small bunch fresh mint (and/or coriander leaves)
- 1 small red onion, finely sliced
Instructions
- Make the mince: Heat the oil in a medium pot and fry the onion until soft and translucent. Add the mince and fry over high heat, stirring often and breaking up any lumps. Continue to fry until the meat is brown and starts to catch on the bottom. Add the harissa & paprika and stir for another minute, then add the tomato paste, water and season with salt & pepper. Stir well and continue to fry for another 5 minutes. Remove and set aside.
- Make the chickpeas: Heat the oven to 220° C. In a medium mixing bowl, add the drained chickpeas, olive oil, paprika and season generously with salt & pepper. Toss to coat all over, then transfer to a shallow baking tray in a single layer. Roast for 15 minute, then stir with a spatula. Return to the oven for another 15 minutes or until dark and toasty. Remove and set aside.
- To assemble: Arrange a spread in bowls and on plates in the middle of your table so that guests can help to assemble their own tortillas – hot tortillas, hummus, yoghurt, herbs, red onion and the warm mince and chickpeas. Every tortilla should have a little of everything, with a healthy scoop of spicy mince. Enjoy at once