Do you love tacos? Who doesn’t? New cookbook Taco! Taco! Taco! by Sara Haas features 100 taco recipes, each providing delicious and fun ideas for your next meal, including the one below for Cumin Chickpea Tacos. Enjoy!
Beans are the best! They’re inexpensive, satisfying, and delicious! And I love these tacos because chickpeas just happen to be my favorite bean and cumin just happens to be my favorite spice. You’ll never miss the meat in these tacos because of all of the flavor!
Cumin Chickpea Tacos
Servings: 8
Ingredients
16 (6-inch) corn tortillas, warmed
For the salsa:
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
For the chickpeas:
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
For the cabbage slaw:
¼ cup plain Greek yogurt
Zest and juice of 1 lime
¼ teaspoon kosher salt
½ head purple cabbage, thinly sliced
1 jalapeño, thinly sliced
Directions
Position oven rack about 6 inches from the heating element and preheat the broiler. Line a rimmed baking 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 to complete the salsa. 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 to finish the slaw. Serve chickpeas in warmed tortillas, then top with salsa and cabbage slaw.
