Chickpea Tacos

Source: The Cheese Trap by Neal Barnard, M.D.; recipe by Dreena BurtonServe 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.

Optionally serve with gluten-free taco shells if you are following a gluten-free diet.

Course: Dinner, Lunch

Keyword: gluten-free, nut-free, vegan

Servings: servings

Ingredients

2 15-ounce cans of chickpeas rinsed and drained
2 tbsp. water plus more if needed
¾ cup onion chopped
1 cup zucchini and/or bell pepper minced
2 tsp. chili powder
2 tsp. cumin rounded
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. dried oregano
¼ tsp allspice
¼ tsp crushed red pepper flakes; or fresh minced chili pepper to taste, see Note
¾ tsp sea salt
3 tbsp. freshly squeezed lime juice
1 tsp. molasses

Instructions

Mash the chickpeas by pressing with the bottom of a measuring cup on a cutting board. (This doesn't have to be thorough, just a rough mash/squish of most of the beans.)
Heat the water in a skillet over medium-high heat. Add the onion, zucchini or bell pepper, chili powder, cumin, paprika, garlic powder, oregano, allspice, pepper flakes, and salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion has softened. If the mixture is drying out and sticking, add another splash of water.
Add the mashed chickpeas, lime juice, and molasses and stir thoroughly. Reduce the heat to medium and cook, stirring, for 8 to 10 minutes, until mixture is heated through. Taste, and if you'd like extra salt or heat, add additional seasonings. If mixture is still dry or sticking, add another 2 to 3 teaspoons of water, increase the heat briefly, and scrape the skillet to help bring up the spices from the bottom of the skillet.
If you'd prefer, add chopped jalapeño or other another hot pepper to this mixture instead of crushed red pepper flakes. Add as much as you normally like.