These chickpea tacos will be your new favorite weeknight dinner! They're loaded with flavor, easy to make, and ready in a flash.
- ¾ cup canned tomato sauce
- 2 tablespoons adobo sauce (Notes 1 and 2)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 tablespoon lime juice
- ½ teaspoon salt, plus more to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 (15 ounce/400 gram) cans chickpeas, drained and rinsed
- 2 tablespoon finely chopped fresh cilantro
- Black pepper, to taste
- 6 corn tortillas (Note 3), warmed in a skillet (Note 4)
- Shredded cabbage or lettuce
- Toppings of choice (Note 5)
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Stir the tomato sauce, adobo sauce, cumin, paprika, lime juice and ½ teaspoon of salt together in a small bowl. Set aside.
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Coat the bottom of a medium skillet with the oil and place it over medium heat.
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Add the onion. Sweat the onion for about 5 minutes, until it becomes soft and translucent, stirring frequently.
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Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
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Stir in the chickpeas and tomato sauce mixture. Bring the sauce to a simmer and cook everything for about 10 minutes, until the sauce thickens up a bit.
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Remove the skillet from heat and stir in the cilantro. Season the filling with more salt if desired, and black pepper to taste. Adjust any other seasonings to taste.
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Place a bit of lettuce or cabbage into the bottom of each tortilla, then fill the tortilla with the chickpea taco filling. Top with toppings of choice.
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Serve.
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- You can get adobo sauce from a can of chipotle peppers, available in the international section of most supermarkets.
- Adjust the amount of adobo sauce to taste. Use more for extra spicy, smoky flavor, less for milder flavor. You can also add a minced chipotle from the can for even more heat.
- Small flour tortillas or hard taco shells can be used if preferred.
- To warm a tortilla, simply place it in a hot skillet (unoiled or oiled for a little crispiness), for a few minutes on each side, until brown spots begin to form.
- Potential toppings include avocado, salsa, guacamole, vegan cheese, vegan sour cream, red onion, scallions and hot sauce.
- This recipe makes enough filling for 6 big, full tacos. You could also get 8 smaller tacos out of it.
- Nutrition information does not include toppings.