Hello lovely readers,
Today, I’m excited to share a recipe that has quickly become a staple in my household – Spicy Chickpea Tacos with Avocado Lime Crema. With our egg, dairy, and soya allergies, finding exciting and flavorful recipes can sometimes be a challenge, but this one checks all the boxes. It’s vibrant, packed with protein, and bursting with flavors that will transport your taste buds to a sunny fiesta.
First, let’s talk about chickpeas, the star of this dish. Chickpeas are incredibly versatile and a fantastic source of plant-based protein. They take on flavors beautifully, making them perfect for our spicy taco filling. Plus, they’re roasted to perfection, adding a delightful crunch that complements the soft tortillas and creamy toppings.
Speaking of toppings, the Avocado Lime Crema is a revelation. It’s creamy, tangy, and adds a lovely contrast to the spiced chickpeas. And the best part? It’s so easy to whip up! Just blend a ripe avocado with some lime juice, a touch of garlic powder, and water. Voilà! You have a luscious sauce that you’ll want to drizzle over everything.
Now, let’s walk through the process. Everyone in my home looks forward to taco night, and these tacos come together with such ease that it makes weeknight cooking a joy rather than a chore. While the chickpeas are roasting and filling the kitchen with tantalizing aromas, you have just enough time to prepare the crema and chop the fresh veggies.
If you have a few extra minutes, I recommend warming the tortillas in a skillet until they’re lightly toasted. This simple step enhances their flavor and texture, making each bite that much more enjoyable.
Assembling the tacos is a breeze, and you can even set up a little taco station if you’ve got guests over. It’s fun for everyone to build their own, adding as much or as little of each topping as they like.
So, without further ado, here’s the full recipe for you to try at home. Trust me, this one is a crowd-pleaser. Whether you’re cooking for your family or hosting friends, these Spicy Chickpea Tacos with Avocado Lime Crema are bound to impress.
### Ingredients:
– 400g canned chickpeas, drained and rinsed
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp ground paprika
– 1/2 tsp chili powder
– 1/2 tsp ground coriander
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 8 small corn tortillas
– 1 medium avocado, peeled and pitted
– 2 tbsp lime juice
– 2 tbsp water
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1/4 cup chopped fresh cilantro
– 1/4 small red onion, finely diced
– 1/2 cup shredded lettuce
– 1 medium tomato, diced
### Method:
1. Preheat oven to 200°C (392°F).
2. In a bowl, combine the chickpeas, olive oil, cumin, paprika, chili powder, ground coriander, garlic powder, and salt. Toss well to coat the chickpeas evenly.
3. Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden brown.
4. While the chickpeas are roasting, prepare the avocado lime crema. In a blender or food processor, combine the avocado, lime juice, water, garlic powder, and salt. Blend until smooth and creamy. Add more water if needed to reach your desired consistency.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable and lightly toasted. Alternatively, wrap the tortillas in foil and warm them in the oven for about 5 minutes.
6. Assemble the tacos by placing a generous spoonful of roasted chickpeas onto each tortilla. Top with shredded lettuce, diced tomato, finely diced red onion, and chopped fresh cilantro.
7. Drizzle the avocado lime crema over the assembled tacos and serve immediately. Enjoy!
There you have it – a wholesome, allergen-friendly meal that’s ready in no time. I hope you enjoy these Spicy Chickpea Tacos as much as we do. As always, I love hearing how your cooking adventures turn out, so be sure to leave a comment and let me know what you think.
Happy cooking,
Al
Ingredients
– 400g canned chickpeas, drained and rinsed
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp ground paprika
– 1/2 tsp chili powder
– 1/2 tsp ground coriander
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 8 small corn tortillas
– 1 medium avocado, peeled and pitted
– 2 tbsp lime juice
– 2 tbsp water
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1/4 cup chopped fresh cilantro
– 1/4 small red onion, finely diced
– 1/2 cup shredded lettuce
– 1 medium tomato, diced
Method
1. Preheat oven to 200°C (392°F).
2. In a bowl, combine the chickpeas, olive oil, cumin, paprika, chili powder, ground coriander, garlic powder, and salt. Toss well to coat the chickpeas evenly.
3. Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden brown.
4. While the chickpeas are roasting, prepare the avocado lime crema. In a blender or food processor, combine the avocado, lime juice, water, garlic powder, and salt. Blend until smooth and creamy. Add more water if needed to reach your desired consistency.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable and lightly toasted. Alternatively, wrap the tortillas in foil and warm them in the oven for about 5 minutes.
6. Assemble the tacos by placing a generous spoonful of roasted chickpeas onto each tortilla. Top with shredded lettuce, diced tomato, finely diced red onion, and chopped fresh cilantro.
7. Drizzle the avocado lime crema over the assembled tacos and serve immediately. Enjoy!
