Chickpea Tacos

Name: Chickpea Tacos
Ingredients: 2 15-oz cans (465 g) chickpeas, rinsed and drained; 2 tbsp (30 mL), more if needed water; 3/4 onion, chopped; 1 zucchini and/or bell pepper, minced; 2 tsp (10 mL) chili powder; 2 tsp (10 mL) ground cumin; 2 tsp (10 mL) smoked paprika; 1 tsp (5 mL) garlic powder; 1 tsp (5 mL) dried oregano; 1/4 tsp (1.2 mL) allspice; 1/4 tsp (1.2 mL) crushed red pepper flakes; or fresh minced chili pepper, to taste; 3/4 tsp (3.75 mL) iodized salt; 3 tbsp (45 mL) freshly squeezed lime juice; 1 tsp (5 mL) molasses; 8 to 12 small or 8 medium corn tortillas or flour tortillas (optional) *optional

www.pcrm.org

Serve this mildly spicy taco filling in taco shells with lettuce and other fresh veggies like chopped tomatoes, jicama, or cucumber. Or make it a taco bowl with the filling and toppings over rice.

View full recipe on www.pcrm.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pcrm.org.

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Ingredients

2 15-oz cans (465 g) chickpeas, rinsed and drained
2 tbsp (30 mL), more if needed water
3/4 onion, chopped
1 zucchini and/or bell pepper, minced
2 tsp (10 mL) chili powder
2 tsp (10 mL) ground cumin
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) garlic powder
1 tsp (5 mL) dried oregano
1/4 tsp (1.2 mL) allspice
1/4 tsp (1.2 mL) crushed red pepper flakes; or fresh minced chili pepper, to taste
3/4 tsp (3.75 mL) iodized salt
3 tbsp (45 mL) freshly squeezed lime juice
1 tsp (5 mL) molasses
8 to 12 small or 8 medium corn tortillas or flour tortillas (optional) *optional