Spiced Bell Pepper and Chickpea Tacos
Dinner has never been easier with these simple spiced bell pepper and chickpea tacos. The chickpea filling comes together in just one saucepan, which means fewer dishes for you. Load up your tacos with all of the toppings you desire, and you have the perfect dinner that works for everyone in the family, and also happens to be vegan, making them perfect for meatless Monday and taco Tuesday all loaded into one.
Servings: 4 serves
Calories: 179kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh cilantro (coriander) minced
- 1-2 teaspoons cayenne pepper (add according to level of spice you require)
- 1 ½ teaspoons ground cumin
- 1 cup red bell pepper (capsicum) cut into cubes
- 2 cloves garlic minced
- ½ cup diced tomatoes
- 1 can chickpeas (14oz/125g), rinsed and drained
- kosher salt
- ground black pepper
- 8 small flour or corn tortillas
- 1 red onion sliced
- Optional: crumbled feta, sriracha, fresh cilantro (coriander), sour cream, avocado, lime wedges for serving
Instructions
- In a large non-stick skillet, heat oil on low-medium.
- Add cilantro (coriander), cayenne pepper, cumin, and bell pepper (capsicum). Stir and cook for about 1 minute.
- Increase the heat to medium and add the garlic. Stir and cook for a few seconds until fragrant. Add in the diced tomato. Stir and bring to a simmer.
- Add the drained chickpeas. Stir and cook for about 1 minute until chickpeas are heating up.
- In a clean non-stick skillet heat the tortillas on each side.
- Divide the chickpea mixture into 8 portions and fill the tortillas.
- Top with sliced onion, feta, sriracha sauce, sour cream, fresh diced tomatoes, and cilantro.
- Serve warm and enjoy.
Notes
Nutrition information is for 2 tacos each for 4 people without the toppings added.
Make it low carb
Use large lettuce leaves to make it low carb.
How to store leftovers
Allow chickpeas to cool down completely. Store in the refrigerator in an airtight container for up to 3 days.
How to freeze
Freeze the chickpea taco filling only. It will last about 12 months in the freezer.
How to reheat
Place in the skillet on low-medium heat until warm through, or heat in a microwave.
Nutrition
Calories: 179kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 31mg | Potassium: 303mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1428IU | Vitamin C: 53mg | Calcium: 71mg | Iron: 2mg