Here is another great taco recipe: Cumin Chickpea Tacos.
I’ve been able to share two other recipes from Sara Haas’s new recipe book called Taco! Taco! Taco! There are over 100 taco recipes, and who doesn’t love tacos? I am able to share 7 of her recipes, and they all are different, unique, and sound delicious! You can find the book HERE.
I like this taco recipe because it is vegetarian, but still would be a recipe that I enjoy — and I eat meat! I do like beans though and the spice cumin. The beans also give you a lot of protein and fiber. This recipe also has a slaw part to it, just like the BBQ Skirt Steak Tacos. (You can find the recipe for Pork Tinga Slow Cooker Tacos HERE.)
Here is the recipe for Cumin Chickpea Tacos.
Flavorful taco recipe where you don't miss the meat!
- 1 pound tomatillos, skins removed and washed
- 1 small white onion, chopped
- 2 cloves garlic, skins removed
- 2 teaspoons extra-virgin olive oil
- ½ lime, juiced
- ¼ cup lightly packed cilantro
- 1 (15.5-ounce) can chickpeas, drained, rinsed and patted dry
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1 teaspoon fresh lime juice
- ¼ cup plain Greek yogurt
- 1 lime Zest and juice (of 1 lime)
- ¼ teaspoon kosher salt
- ½ head purple cabbage, thinly sliced
- 1 jalapeño, thinly sliced
- 16 (6-inch) corn tortillas, warmed
Position oven rack about 6 inches from the heating element and preheat the broiler.
Line a rimmed baFor the tacos:king sheet or broiler pan with foil and coat with nonstick cooking spray.
Quarter the tomatillos and add them to a bowl along with the onion, garlic, and olive oil. Toss to coat. Spread mixture out onto the prepared baking sheet.
Broil 4 minutes, stir, then broil 2 more minutes. Stir again and broil an additional 2 minutes, or until tomatillos and onion are blistered and browned. Remove and cool slightly before transferring to a blender or the bowl of a food processor. Add the lime juice and cilantro and puree until smooth. Season with salt to taste, if desired.
Set a large, non-stick pan over medium-high heat and add the oil.
Add the chickpeas and cook, stirring often, until toasted, about 2 to 3 minutes.
Add the cumin and cook 1 more minute.
Remove from heat and stir in the salt and lime juice.
Combine the yogurt, lime juice, zest, and salt in the bottom of a mixing bowl.
Add the cabbage and jalapeño and toss to combine.
Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw.
ALTERNATE COOKING INFORMATION:
Chickpeas can also be roasted! Preheat the oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray. Toss the chickpeas with the oil, cumin, and salt and bake for 15 to 20 minutes, stirring once halfway through cooking time.
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