Hey there!
oriental chickpea taco
The first thing I did after coming back from my two week escape to Tuscany was literally run to the next supermarket ( well I drove, but you get the image) , get a bunch of fresh ingredients and get into the kitchen to finally create a new recipe. It was not that I hadn’t done any cooking for the past two weeks. In fact I’ve done a fair bit of cooking, I mean how could I not, the ingredients down there are just so amazingly fresh and waaaay tastier than up here in Switzerland. However, I didn’t touch my camera once, I didn’t write down a single ingredient and I didn’t even check Pinterest for recipe ideas. I just cooked with whatever ingredients the local market had to offer which usually ended up being something like pasta with fresh tomato sauce or risotto with baked veggies and yes of course I also ate out quite a few times. Mmmm, the food it was just so good. My personal favourite were Papardelle ai funghi porcini, AMAZING!
oriental chickpea taco
Anyways, today is not suppose to be about the food I had in Italy, however, I finally want to share a recipe with you I have been loving to make for the past few months. The day I started making this was probably also the day I spotted chickpea flour at a foreign supermarket for the first time ( as far as I know it isn’t available at the regular Swiss supermarkets). From then on chickpea tacos with an oriental twist became one of my fave breakfasts, lunches and dinner. To be honest the only thing this recipe has got to do with an actual taco is the way it is presented other than that the ingredients vary greatly. One of the main and crucial flavour components is one of my favourite spices called Zatar, a spice blend, which typically consists of Sumach, thyme and sesame. I always add this to my infamous chickpea tacos and I think it is actually what makes them taste so incredibly unique and flavoursome.
oriental chickpea taco
For today’s post I decided to go with the most basic topping, a mushroom mixture which is turned into an explosion of flavour by adding cumin, cinnamon, lemon juice, harissa and, of course, more Zatar. I also always add some kind of sauce, today I went with a creamy avo version. However, I usually end up throwing a bunch of other toppings on top, usually some kind of crunchy veggie, such as carrot or cabbage, cherry tomatoes for a fresh kick, some kind of finely chopped fruit, today I went with mango and last but not least a bunch of freshly chopped flat leaf parsley.
oriental chickpea taco
So people, if you haven’t tried this out, be quick, run to the next foreign supermarket , get your hands on chickpea flour and hit the kitchen.
- ½ Avocado
- 2 tbs soy yogurt
- 1 small red onion
- 200g mushrooms
- ½ tsp cumin
- a dash of cinnamon
- ½ tsp salt
- ½ tsp Harissa
- 100g chickpea flour
- 2tsp Zatar
- salt
- water
- 1 lemon, juice
- olive oil
- Additional toppings:
- ½ mango, finely diced
- a bunch of flat leaf chopped parsley
- ½ Red cabbage marinated with a squeeze of lemon juice and salt
- 100g cherry tomatoes, halved
- Add the avocado, ½ tsp of salt, soy yogurt, 1 tsp of lemon juice and 4 tbs of water into a food processor or blender and blend until smooth and creamy. Set aside for later.
- Cut the onion in halv and then into fourths and cut it into thin strips. Halve the mushrooms. Heat up some olive oil in a pan and add the onion, fry over medium heat until transluscent. Add the mushrooms, fry while stirring continuously and add cumin, 1 tsp of Zatar, cinnamon, Harissa and 2tsp of lemon juice. Continue frying over medium low heat until the mushrooms have shrunk and softened. This will take approx. 5 minutes. When your mixture has finished cooking, transfer it into a bowl and cover it with a plate so it won’t cool down too much.
- Last but not least whisk together the chickpea flour, 200ml of water, 1 tsp of salt and 1 tsp of Zatar. Heat up some olive oil in a frying pan and make taco sized pancakes with your batter. This batter makes enough for 4-6 pancakes.
- Plate up your chickpea pancakes by placing them on a plate, adding the mushrooms, then the chopped mango, red cabbage, the halved tomatoes a dollop of your avocado cream and lastly a sprinkle of parsley.
Enjoy cooking!
Bisous
I’ve never tried chickpea flour tortillas before! They sounds absolutely delicious. I would love to try using chickpea flour someday!
I haven’t treid it for ages either but now I am hooked and I make it at least once a week:)