Sweet potato and black chickpeas tacos
These vegan sweet potato and black chickpeas tacos are perfect for parties or lazy weekend meals. I used corn tortilla for the taco shells, which are gluten-free too. For a vegetarian version you can add grated cheese or a dollop of sour cream.
Ingredients
Method
- Slice the onion finely and fry it in little oil for about 5 minutes until soft. Peel the sweet potato and chop into small cubes then add to the onion. Put a lid on and sautee for 5 minutes.
- Meanwhile, rinse and drain the chickpeas and corn. Chop the red pepper.
- Add the red pepper, garlic, spices and purées to the onion, stir for 1 minute, then add the chopped tomatoes and lime juice. Season with salt and pepper, then sautee over low heat for 10 minutes. Add some water if it’s too dry.
- When the tomatoes & sweet potato pieces have softened, add the drained chickpeas and corn. Warm through.
- Chop the coriander and spring onions, then fold in the mixture.
- Meanwhile, in a pancake pan, warm through the tortilla sheets or taco shells, then slide them onto a plate.
- Add 2-3 dollops of the filling, and serve with lime wedges and salsa or guacamole on the side.