Smokey chickpea tacos
A quick and easy smoky taco recipe.
This colourful and highly acessible Animal Aid recipe can be adapted to suit all palates, turning up the heat for chilli lovers to creating a more mild version for the more chilli averse!
The kit form of this dinner lends itself to diner participation with a serve yourself offering to select from. It can be served in tacos or wraps, including a gluten-free version and may be topped with vegan versions of sour cream, mayonaise and cheese.
- 1 can of drained chickpeas
- 1 tsp cumin
- Pinch of sea or pink salt
- 1 tbsp smoked paprika
- ½ chopped onion
- ½ sliced red pepper
- 1 cup of sweetcorn (tinned or frozen)
- ½ sliced avocado
- Taco shells or tortilla wraps
- Grated vegan cheese
- Heat 1 tbsp of olive oil in a frying pan. Add the chickpeas and coat in the oil, add the paprika, salt and cumin. Fry on a medium to high heat for 5 minutes.2) Using a separate pan, heat a small amount of oil and fry the chopped onion and red pepper.3) After a few minutes and the veg is softened and slightly browned add the chickpeas and sweetcorn. Heat for 5 minutes.4) Pour into your taco shells or tortilla wraps, add some salad or salsa and sliced avocado.
- Top with grated cheese and pop into the oven for 8-10 minutes until the cheese has melted and the taco shells warmed. You don’t want to cook the tacos, just warm them.
- Drizzle with vegan mayo or sour cream.
- Serve!
-Can serve this as a help yourself dinner for fun diner participation.
How to Video
Smokey Chickpea Tacos.
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