Chickpea Tacos Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (16)
- 16 oz canned chickpeas
- 8 6-inch corn tortillas
- 10 oz avocado cut into chunks
- 6 oz tomatoes diced
- 2 oz red onion chopped
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp salt divided
- 2 tbsp unsalted butter
- 2 tbsp garlic minced
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp cumin
- 1/4 cup coriander finely chopped
INSTRUCTIONS
Prep:
Prepare the chickpeas: Drain the canned chickpeas thoroughly. Rinse them with water and pat them dry.
Cut the avocados: Run the knife around the avocado lengthwise and twist the avocado halves to separate them. Tap the knife into the seed to remove it. Peel the skin from the pointy end of the avocado half. Cut the avocado into large chunks.
Dice the tomatoes: Cut the tomatoes in half and cut off the stem. Scoop out the seeds and cut the tomato flesh into 1/4-inch strips. Cut the strips into small cubes.
Chop the red onion: Half the onion lengthwise and peel the skin. Keeping the root intact, make vertical cuts 1/8-inch apart from each other. Turn the onion half 90 degrees, grip the root, and make horizontal cuts 1/8-inch apart from each other. Slice the onion to get small cubes.
Mince the garlic: Slice off the root and peel the skin. Mince the garlic cloves with a knife or mincer.
Chop the coriander: Bunch the coriander together and chop it finely.
Cook:
Mash the avocados: Prepare a large bowl. Add 10 oz avocado, 2 tbsp olive oil, 1 tbsp lime juice, and 1/4 tsp salt. Mash the mixture until smooth and thoroughly combined.
Caramelize the garlic: Prepare a pan over medium heat. When the pan’s hot, add 2 tbsp unsalted butter and 2 tbsp garlic. Stir for 30 seconds to caramelize.
Sauté the chickpeas: Add 16 oz canned chickpeas to the pan. Season them with 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp cayenne, 1/2 tsp cumin, and 1/4 tsp salt. Stir for 5 minutes then turn off the heat.
Arrange and toast the tortillas: We use a cupcake pan and place it upside down. Place 8 6-inch corn tortillas in between the molds to form them into taco shells. Then place the corn tortillas in the oven and bake at 350 °F for 5 minutes.
Build the tacos: Remove the taco shells from the oven. Start with the mashed avocados at the bottom, add the sautéed chickpeas, sprinkle 6 oz tomatoes, 2 oz red onion, and 1/4 cup coriander.
