Name: Spiced Chickpea Tacos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 can of chickpeas; 1 red onion; 1 bell pepper; 1 tbsp neutral tasting oil – I use avocado; 1 tsp salt; 1 tsp chili powder; ¼ tsp smoked paprika; 1 tsp cumin; ⅛ tsp cayenne pepper; 6 corn tortillas; Cilantro for garnish; 1 chipotle in adobo (buy this in a can and remove seeds); 1 tsp of adobo sauce from the can; Juice from 1 lime; 1 cup yogurt (can use dairy free yogurt); 2 tsp honey

Servings: 2 servings

Ingredients

Taco ingredients

1 can of chickpeas
1 red onion
1 bell pepper
1 tbsp neutral tasting oil – I use avocado
1 tsp salt
1 tsp chili powder
¼ tsp smoked paprika
1 tsp cumin
⅛ tsp cayenne pepper
6 corn tortillas
Cilantro for garnish

Chipotle Crema ingredients

1 chipotle in adobo (buy this in a can and remove seeds)
1 tsp of adobo sauce from the can
Juice from 1 lime
1 cup yogurt (can use dairy free yogurt)
2 tsp honey

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Instructions

Preheat oven to 425F. Slice peppers and onions into strips and set aside.
Drain the chickpeas, but keep the chickpea liquid in a separate bowl. Rinse the chickpeas until the water runs clear. Combine the spices in a bowl
Add the chickpea liquid to a blender or food processor and blend on low until a thick foam remains. This may take a few minutes.
Add ⅓ cup of the foam to the bowl with the chickpeas and toss to combine. Pour the spices into the bowl and toss again.
Pour spiced chickpeas onto a parchment lined baking sheet. Bake in the oven at 425F for 15 minutes, tossing once halfway.
Heat oil in a frying pan over medium-low heat. When the oil is warm, add the peppers and onions to the pan. Saute for 20 minutes tossing occasionally.
After the chickpeas have cooked for 15 minutes, increase the heat to broil and leave in the oven for another 2 minutes and then remove.
While the chickpeas roast, make the chipotle crema. Remove one chipotle pepper from jar. Scrape ALL of the seeds out of the center. (any seeds left behind will make the sauce very spicy) Add pepper to a blender or food processor. Add all other ingredients to a blender or food processor and blend until smooth.
Heat corn tortillas on the stove top and assemble tacos with crema on the bottom, then chickpeas, then sauteed veggies and more crema! Garnish with cilantro and enjoy.

Notes

Seeds will make the crema very spicy, leave some in if you like a lot of heat
Use flour tortillas if you prefer
Use leftover crema on salads or as a dip

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.