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Spiced Chickpea Tacos

Make spicy chickpea tacos with a delicious chipotle crema

Prep Time
15 mins
Cook Time
15 mins
Servings: 2 servings
Calories: 734 kcal
Course: Dinner

Ingredients

Taco ingredients
  • 1 can of chickpeas
  • 1 red onion
  • 1 bell pepper
  • 1 tbsp neutral tasting oil - I use avocado
  • 1 tsp salt
  • 1 tsp chili powder
  • ¼ tsp smoked paprika
  • 1 tsp cumin
  • ⅛ tsp cayenne pepper
  • 6 corn tortillas
  • Cilantro for garnish
Chipotle Crema ingredients
  • 1 chipotle in adobo buy this in a can and remove seeds
  • 1 tsp of adobo sauce from the can
  • juice from 1 lime
  • 1 cup yogurt can use dairy free yogurt
  • 2 tsp honey

Instructions

    Cup of Yum
  1. Preheat oven to 425F. Slice peppers and onions into strips and set aside.
  2. Drain the chickpeas, but keep the chickpea liquid in a separate bowl. Rinse the chickpeas until the water runs clear. Combine the spices in a bowl
  3. Add the chickpea liquid to a blender or food processor and blend on low until a thick foam remains. This may take a few minutes.
  4. Add ⅓ cup of the foam to the bowl with the chickpeas and toss to combine. Pour the spices into the bowl and toss again.
  5. Pour spiced chickpeas onto a parchment lined baking sheet.  Bake in the oven at 425F for 15 minutes, tossing once halfway.
  6. Heat oil in a frying pan over medium-low heat. When the oil is warm, add the peppers and onions to the pan. Saute for 20 minutes tossing occasionally. 
  7. After the chickpeas have cooked for 15 minutes, increase the heat to broil and leave in the oven for another 2 minutes and then remove.
  8. While the chickpeas roast, make the chipotle crema. Remove one chipotle pepper from jar. Scrape ALL of the seeds out of the center. (any seeds left behind will make the sauce very spicy) Add pepper to a blender or food processor. Add all other ingredients to a blender or food processor and blend until smooth.
  9. Heat corn tortillas on the stove top and assemble tacos with crema on the bottom, then chickpeas, then sauteed veggies and more crema! Garnish with cilantro and enjoy.

Notes

  • Seeds will make the crema very spicy, leave some in if you like a lot of heat
  • Use flour tortillas if you prefer
  • Use leftover crema on salads or as a dip

Nutrition Information

Serving 2g Calories 734kcal (37%) Carbohydrates 116g (39%) Protein 29g (58%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 8g Cholesterol 16mg (5%) Sodium 1721mg (72%) Potassium 1214mg (35%) Fiber 25g (100%) Sugar 28g (56%) Vitamin A 2534IU (51%) Vitamin C 84mg (93%) Calcium 350mg (35%) Iron 9mg (50%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 734

% Daily Value*

Serving 2g
Calories 734kcal 37%
Carbohydrates 116g 39%
Protein 29g 58%
Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 8g 40%
Cholesterol 16mg 5%
Sodium 1721mg 72%
Potassium 1214mg 26%
Fiber 25g 100%
Sugar 28g 56%
Vitamin A 2534IU 51%
Vitamin C 84mg 93%
Calcium 350mg 35%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.