Makes 8 – 10 tacos (feeds 4)
1 onion finely chopped
1 red pepper finely chopped
Oil for frying
2 x 400g tins chickpeas (drained)
3 tbsp tomato puree
1 tsp chilli powder
2 tsp smoked paprika
1 tsp cumin
1 tsp caster sugar
50ml boiling water
8 mini flour tortilla wraps
A large handful of shredded lettuce
Halved baby tomatoes
Grated vegan cheese (optional)
Recipe created by Amy Sheppard
Tasty Vegan Spiced Chickpea Taco recipe that you will LOVE! Quick to make, and the recipe only uses a handful of flavourful ingredients.
Heat the oven to 200C
Place the onion and red pepper in a large non-stick pan with a drizzle of oil.
Fry for 5-7 minutes on medium heat until soft.
Add the chickpeas, tomato puree, chilli powder, smoked paprika, cumin and sugar. Stir until the chickpeas are coated.
Fry for 2 minutes. Add the water, stir and simmer on a low heat for 10-15 minutes, until the chickpeas have softened a little and the mixture has thickened. If it’s drying out too quickly when cooking, just add a splash more water.
While the chickpeas are cooking, heat the tortilla wraps.
Carefully place the tortillas, 4 at a time in the oven, hanging them over two of the metal grill bars (they will look like upside-down taco shells) Heat for around 4 minutes.
They will still be soft, but it will give them a bit of shape, making them easier to fill and eat!
When the chickpeas are ready, divide between the warmed tortillas and finish with lettuce, cucumber and tomatoes – you can also add some grated vegan cheese if you like!