Smoky Socca Tacos and Peach Salsa | Vegan Recipes | Veganuary

Ingredients

• For the socca:
• 200g chickpea/gram flour
• 300ml water
• Olive oil for cooking – see note
• For the hot filling:
• 1 chipotle chilli
• 1 tsp olive oil
• 1 red onion
• 4 cloves garlic
• 1 tin pinto beans (400g / drained weight 240g), rinsed and drained
• 1 medium tomato
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp good soy sauce or aminos (use gluten-free if needed)
• For the peach salsa:
• 1 avocado
• 4 saturn peaches or 1 regular peach
• 2 medium tomatoes
• Juice of 1 lime (preferably organic)
• Handful of fresh coriander stems & leaves
• 4 romaine or gem lettuce leaves