Spiced Chickpea Tacos with Avocado Crema

Spiced Chickpea Tacos with Avocado Crema

Made With Our Punjabi Chickpea Masala -
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
10 MINS COOK
Anjum Signature

Tailored to Taste
As my family is vegetarian, falafels are a delicious way of incorporating some vegetarian protein into their meals. The downside is the deep frying that goes with it. This recipe makes life really easy, the texture is a little different but they make really tasty chickpea morsels that work well with the tahini and other typical accompaniments in a pitta sandwich for my kids - and in lettuce wraps for me!
Ingredients
  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 1 tsp. vegetable oil
  • 4 soft corn or flour tortilla wraps/soft tacos
  • 1 small gem lettuce
  • 1 avocado, diced
  • Handful of baby tomatoes, halved and lightly seasoned
  • Small fistful of finely sliced red onion and 1 tsp. finely chopped red onion
  • 15g finely chopped coriander
  • ½ lemon
Method
  1. Heat the oil in a small pan. Add spices and red chilli for extra heat and cook for 15 seconds. Fish out the spices so you don’t bite into them in the tacos.
  2. Add the chickpeas and sauce from the two pouches, bring to a simmer and cook for 3-4 minutes.
  3. Make the crema by mashing the avocado and a good squeeze of lemon juice together. Add the coriander and chopped onion and season well. I like it mashed quite fine.
  4. Heat the tortillas in a frying pan; they take about 10 seconds each side.
  5. Spoon a quarter of the chickpea mix into the centre of the tortilla, top with the tomatoes, lettuce and spoon in the avocado crema. Serve hot.
Tailored to Taste
As my family is vegetarian, falafels are a delicious way of incorporating some vegetarian protein into their meals. The downside is the deep frying that goes with it. This recipe makes life really easy, the texture is a little different but they make really tasty chickpea morsels that work well with the tahini and other typical accompaniments in a pitta sandwich for my kids - and in lettuce wraps for me!
  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 1 tsp. vegetable oil
  • 4 soft corn or flour tortilla wraps/soft tacos
  • 1 small gem lettuce
  • 1 avocado, diced
  • Handful of baby tomatoes, halved and lightly seasoned
  • Small fistful of finely sliced red onion and 1 tsp. finely chopped red onion
  • 15g finely chopped coriander
  • ½ lemon
  1. Heat the oil in a small pan. Add spices and red chilli for extra heat and cook for 15 seconds. Fish out the spices so you don’t bite into them in the tacos.
  2. Add the chickpeas and sauce from the two pouches, bring to a simmer and cook for 3-4 minutes.
  3. Make the crema by mashing the avocado and a good squeeze of lemon juice together. Add the coriander and chopped onion and season well. I like it mashed quite fine.
  4. Heat the tortillas in a frying pan; they take about 10 seconds each side.
  5. Spoon a quarter of the chickpea mix into the centre of the tortilla, top with the tomatoes, lettuce and spoon in the avocado crema. Serve hot.
MADE WITH OUR DELICIOUS
Punjabi Chickpea Masala
A wholesome North Indian staple with delicious layers of caramelised onions, ginger, tomatoes, tangy pomegranate seeds and spices unfolding with each bite. Enjoy it as is or add spinach, sautéed mushrooms or chicken.
£3.00
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75p per 100g
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