20-Minute Chickpea Tacos

• 分量: 3 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

1 (15-ounce/425g) can of chickpeas, (drained)

2 teaspoons extra virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon dried oregano (Mexican oregano if you have it)

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Pinch of cayenne pepper

Squeeze of lime juice

½ cup (70g) roasted cashews (or pistachios or walnuts)

2 ½ cups (36 to 40g) loosely packed cups of cilantro leaves and tender stems (no tough stems)*)

2 garlic cloves, (roughly chopped)

1 small jalapeño pepper, (roughly chopped**)

1 medium lemon (or 1 large lime, zested and juiced***)

¼ teaspoon kosher salt, (plus more to taste)

Freshly cracked black pepper to taste

⅓ cup (75 mL) extra virgin olive oil

6 corn tortillas

Your favorite store-bought salsa****

1 large avocado, (diced)

手順

If your nuts are raw, spread them out on a sheet pan and roast for 7 to 10 minutes at 350ºF, tossing halfway through.

Transfer the chickpeas to a clean dish towel or a layer of paper towels and gently pat dry as much as you can without smushing them. They need to be well-dried before cooking.

Heat a large nonstick frying pan over medium-high heat with the 2 teaspoons of oil and spread the oil out with a paper towel to evenly distribute it. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until chickpeas are golden brown and blistered in spots.

Add salt and spices, and toss well to coat the chickpeas. Cook for 2 to 4 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lime juice.

Meanwhile, make the cilantro pesto. Add the nuts to a food processor and blitz until in very tiny pieces.Add the cilantro, garlic, jalapeño, lemon (or lime) zest, 2 tablespoons lemon (or lime) juice, ¼ teaspoon salt, and pepper to taste and blend until a paste forms. Scrape the paste towards the middle. Turn on the motor and stream in the olive oil until it comes together into a sauce. If needed, add 1 to 2 tablespoons of water to bring it all together, or add it for a thinner sauce. Taste, adding more lemon juice or salt as needed.

To char corn tortillas: If you have a gas stove, turn a burner to medium-low and use tongs to place the tortilla directly over the flame, 10 to 20 seconds per side until charred, in spots.Or, you can add each tortilla to a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack and wrap charred tortillas in a dish towel to keep them warm.

To assemble the tacos, spoon some cilantro pesto into the center of each tortilla. Add a handful of the spiced chickpeas. Top with diced avocado and salsa.

栄養

• カロリー: 686 kcal
• 脂肪総量: 47 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 37 g
• ナトリウム: 934 mg
• 炭水化物総量: 59 g
• 食物繊維: 15 g
• 糖質総量: 4 g
• タンパク質: 15 g