022 4481 680 tomis@tomis.co.za




Spicy mince:

  • 30ml olive oil
  • 1 onion, finely chopped
  • 500g lamb mince
  • 15ml dry harissa
  • Spice mix to taste
  • 15ml ground smoked paprika
  • 30ml tomato paste
  • 30ml water
  • Salt and pepper

For the crispy chickpeas:

  • 1 x 410g cans of chickpeas drained
  • 45ml olive oil
  • Salt and pepper
  • 10ml 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)
  • A small bunch of fresh mint (and/or coriander leaves)
  • Small red onion, finely sliced



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 and paprika and stir for another minute then add the tomato paste, water and season with salt and 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 and pepper. Toss to coat all over, then transfer to a shallow baking tray in a single layer.

Roast for 15 minutes, then stir with a spatula. Return to the oven for another 15 minutes or until dark and toasty.

Remove and set aside.

Assembling the dish: Arrange an 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.

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PO Box 596, Wellington


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Email: tomis@tomis.co.za

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