Indian Inspired Chickpea Tacos

Name: Indian Inspired Chickpea Tacos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 1 tbsp olive oil; 260g tin cooked chickpeas strained and rinsed; 400g chopped tomatoes; 1 red onion; 1 red bell pepper; 2 cloves garlic finely chopped; 1 piece ginger chopped or grated; 2 chillies substitute for 1/2 tbsp chilli flakes; 1 tsp salt; 1 tsp black pepper; 1 tbsp turmeric; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp cumin seeds; 1 tsp paprika; 4 tbsp lemon juice; 200 ml water; 1 tbsp cornstarch optional; 150g chickpea flour; 1 tbsp black onion seeds optional but really help give the bread a naan flavour. Also called Nigella Seeds; 1 tsp salt; 300ml water; 3 spring onions; 1/2 cup pickled red onions; 100g reduced fat Greek yoghurt; 100g spinach

9 steps

Prep:10minCook:25min

Indian inspired chickpea taco’s with a spicy chana filling, spinach, yoghurt and homemade chickpea flour breads. Packed with veggie protein and easily made Vegan by subbing for dairy-free yoghurt. Spicy and warming, and super simple. Bread recipe makes around 3-4 small tacos each.

Updated at: Thu, 17 Aug 2023 11:34:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories445.8 kcal (22%)

Total Fat11.4 g (16%)

Carbs68.4 g (26%)

Sugars16.3 g (18%)

Protein23 g (46%)

Sodium1958.5 mg (98%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Pre-heat the oil on a medium/high heat in a medium-large frying pan. While the oil heats, chop the onion into thin slices and add to the oil once hot.

Frying Pan

olive oil1 Tbsp

red onion1

Step 2

Chop the pepper into slices and add to the pan. Once the onions are translucent and the peppers have softened, add the garlic, ginger and chilli and cook for another minute to combine the flavours. Add the remainder of the dried spices and stir until all coated and combined.

red bell pepper1

garlic2 cloves

ginger1 piece

chillies2

salt1 tsp

black pepper1 tsp

turmeric1 Tbsp

garlic powder1 tsp

ground cumin1 tsp

cumin seeds1 tsp

paprika1 tsp

Step 3

Add the tin of chopped tomatoes. Fill the tin half way with water, swirl to pick-up the remainders and pour into the pot. Stir to combine everything and add the chickpeas.

Step 4

Stir in the lemon juice and leave to cook down until most of the liquid is gone and the mixture is thick.

Step 5

While the filling cooks, whisk together the chickpea flour, water and black onions seeds to create the bread batter. It should be quite liquidy and pourable, adjust water if needed.

Whisk

chickpea flour150g

black onion seeds1 Tbsp

water300ml

Step 6

At this point if your curry filling is still looking liquidy you can add some cornstarch to help it thicken. You can also use the back of your spoon or spatula to crush some of the chickpeas and thicken the mixture.

Step 7

Heat a smaller frying pan over high heat. Once hot, begin to pour in the flour mixture. Pour this as thin as possible, coating the whole pan and leaving no gaps. Cook for 30-45s, flip and cook for another 30-45s. Fold the taco in half and leave to set on a plate. Repeat until the mixture is done, you should be able to make 9-12 breads depending on size and thickness.

Step 8

Turn the heat off on the mixture and begin to prepare. Line the taco shells with a layer of spinach, followed by a generous scoop of the chickpea filling, top with yoghurt, pickled red onions and sliced spring onion.