Chickpea Tacos Recipe

Chickpea Tacos Recipe
By The Cooking World, Editorial Staff
November 11, 2022

Donna Hay's Chickpea Tacos Recipe

It's always good to be back with another We Cook Books recipe. Today we share a Chickpea Tacos Recipe from Donna Hay's last cookbook, The Fast Five.

Packed with flavor and very easy to do, this Chickpea Tacos recipe has a special place in our taco night. Thanks to the smoky flavor of smoked paprika, the earthy notes of cumin, and the bright flavors of the coriander cream, this recipe is now a favorite among our team.

10 minutes
16 to 18 minutes


15 g (1 tablespoon) extra virgin olive oil
3 chorizo (420 g / 15 oz), sliced
1 red onion, sliced
500 g (18 oz) small cauliflower florets
1 x 400 g (14 oz) can chickpeas, rinsed and drained
400 g (14 oz) cherry tomatoes
5 g (2 teaspoons) smoked paprika
2 g (1 teaspoon) ground cumin
60 g (¼ cup) water
8 x 15cm (6 inches) flour tortillas, warmed
Finely shredded red cabbage
Coriander leaves

For the Lime and Coriander Cream

240 g (1 cup) sour cream
30 g (2 tablespoons) lime juice
1 tablespoon coriander leaves, finely chopped
1 teaspoon lime rind, finely grated
Sea salt flakes

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For the Chickpea Tacos

  1. Heat a large frying pan over medium-high heat. Add the oil, chorizo and onion and cook, stirring occasionally, for 5 minutes or until the chorizo is golden.
  2. Add the cauliflower, chickpeas, tomatoes, paprika, and cumin and cook for 6 minutes, stirring occasionally. Pour in the water and stir to combine. Cover the pan with a tight-fitting lid and reduce the heat to medium. Cook for 5 to 7 minutes or until the cauliflower is soft.
  3. To assemble, fill the tortillas with some cabbage and the chorizo and cauliflower mixture. Top with coriander and the lime and coriander crema.

For the Lime and Coriander Crema

  1. In a small bowl combine the sour cream, lime juice, finely chopped coriander leaves, finely grated lime rind, and sea salt flakes.
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