Add some kick to your tacos with this chickpea curry filling!
Heat a large non-stick frying pan over medium heat, and add a couple of sprays of the rapeseed oil and add onions and garlic and cook until tender. Stir in the ginger, curry powder and chilli.
Add the stock and chickpeas, bring to the boil, then reduce to a simmer and cook for 15-20 minutes. Once cooked stir in the diced tomato and keep warm.
Mix the yoghurt with the coriander and set aside. Heat a griddle pan or frying pan until hot and gently warm through the soft tortillas on each side.
Divide the curry mixture equally between the four tortillas, top with the yoghurt and coriander dressing and sprinkle over the chopped chives and sprouted flaxseeds (if using). Serve with lemon wedges