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.
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
Lime
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