Everyone enjoys some form of Mexican food and with many people opting for a taco tuesday, experts Sally Obermeder & Maha Corbet‘s recipe of Chickpea Tacos ticks all the right boxes.
credits: Rob Palmer Photography
DF // RSF // V // VG // 1495 K J/358 CAL PER SERVE
SERVES 6
Ingredients
1 x 400 g (14 oz) tin chickpeas (garbanzo beans), drained and rinsed
1 red (Spanish) onion, thinly sliced
2 tablespoons extra virgin olive oil
1–2 teaspoons garlic salt
2 tablespoons extra virgin olive oil
1–2 teaspoons garlic salt
75 g (2¾ oz/1 cup) shredded red cabbage
200 g (7 oz) sweet red cherry tomatoes, quartered
1 large handful of roughly chopped coriander (cilantro) leaves, plus extra, to serve
1–2 teaspoons smoked paprika
6 flour or corn tortillas
100 g (3½ oz) store-bought beetroot (beet)
hummus (from the dip section at the supermarket)
½ avocado, sliced
4 golden pepperoncini, sliced (sold in jars in the pickles section at the supermarket or at specialty grocers. If you can’t find them, substitute jalapenos instead)
1 lime, cut into wedges
Dressing
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons pomegranate molasses (optional)
pink salt and freshly ground black pepper
Method
1. Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
2. Place the chickpeas between sheets of paper towel and set aside for 5 minutes to absorb the excess water. Remove the top sheet of paper towel and let the chickpeas air-dry for 2–3 minutes.
3. Spread the chickpeas over two-thirds of the prepared tray, spread the onion on the other third. Drizzle on the olive oil, sprinkle over the garlic salt and toss gently to coat. Pop the tray in the oven and roast for 20–25 minutes until the chickpeas are golden and the onion has caramelised.
4. Make the salad by combining the cabbage, cherry tomatoes and coriander in a bowl. Mix together the dressing ingredients and add to the salad, tossing well.
5. Place the roast onion on a large serving platter. Sprinkle the smoked paprika over the chickpeas and shake the tray to ensure all the chickpeas are coated. Add to the platter.
6. Quickly microwave the tortillas, and arrange the hummus, avocado, pepperoncini, lime and extra coriander on the platter. Serve the salad.
Tip: Let everyone assemble their own tacos—it’s more fun that way!
