- Warm olive oil in a medium skillet over medium heat. Add chickpeas, then sprinkle cumin, chili powder, paprika, salt, cayenne, and black pepper on top. Stir to combine and coat chickpeas evenly, then cook for 8-10 minutes, stirring occasionally, until the chickpeas turn crispy and golden.
- Toss slaw ingredients together in a medium bowl. In a separate small bowl, whisk together sour cream or Greek yogurt, lime juice, adobo sauce, and salt. Add water a little bit at a time until the sauce is as thin as you want it.
- Start with charred or warmed tortillas and layer on chickpeas, slaw, and sauce. Top with avocado slices and serve with extra lime wedges or other toppings, as desired.
Tip: Adobo sauce
Most easily found in a small can accompanying chipotle chili peppers, which you can usually find near other Mexican foods in major grocery stores. If you don’t have any, leave it out and stir 1/2 teaspoon chili powder into the sauce, instead.
[See Full Recipe]- Add tomatoes, peppers, celery, onions and salt. Let stand 3-4 hours. Drain well.
- Add vinegar, sugar, pickling spice, and chili powder. (optional: add cayenne pepper and cabbage)
- In a small bowl, combine all ingredients. Mix well, breaking up any clumps.
- Let sauce sit for 30 minutes (at least) for flavours to blend.
Tip
- Typically we use 3 fl oz of water (half a tomato-paste can) for a thicker sauce
Tip
- For a great easy and fast pizza dough, we use No-Yeast Pizza Dough
- In a medium bowl, mash together avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic.
- Stir in cayenne. Chill for 1 hour for best flavour.
Adjust lime juice, garlic, and/or cayenne pepper to get flavour preference
[See Full Recipe]Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!
[See Full Recipe]