Tue, 18 January 2022
Daniel Lambert's Vegan Baby Gem Chickpea Tacos
Ingredients
For the chickpea filling:
2 baby gem hearts
200g chickpeas
1 tsp cumin
1 tsp garam masala
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper
Juice of one lime
1 tsp tomato paste
fresh coriander to finish
Low calorie oil spray
salt
For the pickled onions:
1 red onion sliced
100ml water
100ml white wine
100ml vinegar
50g sugar
Star anise
Black pepper corns
Method:
1) For the taco filling, fry the chickpeas and all the spices in a frying pan until soft. Finish with finely chopped coriander and fresh lime juice.
2) For the pickled onions, boil the liquids and the spices together and pour over the onions in a jar, let this sit for 2 hours.
3) Finish off the tacos by filling the baby gem leaves with the chickpea filling, I like to add some siracha sauce to add some heat.
