Chickpea Tacos

Quick and easy chipotle chickpea tacos are crunchy, spicy and on your table in less than thirty minutes. Using canned chickpeas saves a ton of time and yields a delicious result.

 

MAKES 8 SERVINGS

Equipment needed: large frying pan, mixing bow, fork, chopping board, knife 

Total Time: 25 minutes

 

Ingredients: 

  • 1 (15 ounce) can chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  • 2 teaspoons chipotle chilli powder
  • 1 teaspoon garlic powder
  • 1/8 cayenne chilli powder
  • 1/2 teaspoon salt
  • 1/4 cracked black pepper
  • 1 avocado
  • 1 lime
  • 1 tablespoon chopped corriander (cilantro)
  • 8 corn tortillas
  • Pickled onions
  • For garnish: fresh coriander leaves

 

Method: 

  1. Make sure the chickpeas are mostly dry after draining them. You can pat them dry with a paper towel if you wish. This will help avoid splattering when you add them to the hot pan. Heat the oil on high heat and then add the chickpeas. Cook for about 2 minutes, shaking occasionally until they are golden brown.
  3. Add the chipotle chilli powder, garlic powder, cayenne, salt, and pepper to the pan along with a ¼ cup of water. You can also substitute vegetable stock for even more flavour. Cook for another 2 to 3 minutes or until the chickpeas’ colour has deepened and the water has mostly evaporated.
  5. Mash the avocado along with the juice of half of the lime and the chopped cilantro. Add some salt to taste.
  7. Char the tortillas on an open flame, or simply heat them for 10-15 seconds per side in a hot skillet. The heat will make them more pliable and less likely to break when you top them and eat.
  9. Spread some of the mashed avocado into each tortilla and then divide the chickpeas evenly among the tortillas. Top with the pickled onions and fresh cilantro leaves. Squeeze the remaining lime juice over the top of each taco and serve immediately.