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+ servings
Kendra Julian, RN BSN

Chickpea Tacos

Source: The Cheese Trap by Neal Barnard, M.D.; recipe by Dreena BurtonServe this mildly spicy taco filling in taco shells with lettuce and other fresh veggies like chopped tomatoes, jicama, or cucumber. Or make it a taco bowl with the filling and toppings over rice.
Optionally serve with gluten-free taco shells if you are following a gluten-free diet.
Course Dinner, Lunch
Servings 4 servings

Ingredients
  

  • 2 15-ounce cans of chickpeas rinsed and drained
  • 2 tbsp. water plus more if needed
  • ¾ cup onion chopped
  • 1 cup zucchini and/or bell pepper minced
  • 2 tsp. chili powder
  • 2 tsp. cumin rounded
  • 2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • ¼ tsp allspice
  • ¼ tsp crushed red pepper flakes; or fresh minced chili pepper to taste, see Note
  • ¾ tsp sea salt
  • 3 tbsp. freshly squeezed lime juice
  • 1 tsp. molasses

Instructions
 

  • Mash the chickpeas by pressing with the bottom of a measuring cup on a cutting board. (This doesn't have to be thorough, just a rough mash/squish of most of the beans.)
  • Heat the water in a skillet over medium-high heat. Add the onion, zucchini or bell pepper, chili powder, cumin, paprika, garlic powder, oregano, allspice, pepper flakes, and salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion has softened. If the mixture is drying out and sticking, add another splash of water.
  • Add the mashed chickpeas, lime juice, and molasses and stir thoroughly. Reduce the heat to medium and cook, stirring, for 8 to 10 minutes, until mixture is heated through. Taste, and if you'd like extra salt or heat, add additional seasonings. If mixture is still dry or sticking, add another 2 to 3 teaspoons of water, increase the heat briefly, and scrape the skillet to help bring up the spices from the bottom of the skillet.
  • If you'd prefer, add chopped jalapeño or other another hot pepper to this mixture instead of crushed red pepper flakes. Add as much as you normally like.
Keyword gluten-free, nut-free, vegan
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