Spiced Chickpea Tacos with Avocado Crema
Spiced Chickpea Tacos with Avocado Crema
Made With Our Punjabi Chickpea Masala
SERVES 2
5 MINS PREP
10 MINS COOK
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
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
- 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.
- Add the chickpeas and sauce from the two pouches, bring to a simmer and cook for 3-4 minutes.
- 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.
- Heat the tortillas in a frying pan; they take about 10 seconds each side.
- 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!
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
- 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.
- Add the chickpeas and sauce from the two pouches, bring to a simmer and cook for 3-4 minutes.
- 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.
- Heat the tortillas in a frying pan; they take about 10 seconds each side.
- 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Punjabi Chickpea Masala
This spiced chickpea masala is a no-brainer. It is absolutely delicious and takes a dish that would take hours to make from scratch to something you can whip up in minutes. But, it tastes every bit as complex and homemade! For people in Punjab, this is a classic soul food dish - tasty, wholesome, healthy and pure plant-powdered protein. It is best served with Indian flatbreads.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
