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Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender
Peel and halve the red onion. Put the chillies, onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine.
Tip into the pan. Deseed and roughly chop the peppers, drain the chickpeas and black beans, then add to the pan with a pinch of sea salt and black pepper and the passata, stir well and put the lid on.
Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp.
Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the lime juice into a jug and whiz with a stick blender until silky.
Check and adjust the seasoning of the chilli, then leave the lid off.
Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl. Scoop and dot over curls of avocado.
Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top.
Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through.
Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together. Serve with dollops of yoghurt.