Tamarind Roasted Chickpea Tacos with Apple & Cabbage Slaw

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It’s taco Tuesday again and I have a thing for vegetarian tacos. This time I made an apple and cabbage slaw with buttermilk dressing. And for protein, I made my tamarind roasted chickpeas again. It’s such a delicious combination. Tangy, sweet and spicy!

This recipe is for 12 small tacos.

Ingredients:

12 small tortillas

For the tamarind roasted chickpeas:

260grs of canned chickpeas, drained

2 tablespoons of tamarind paste

4 tablespoons of brown sugar

2 tablespoons of olive oil

2 tablespoons of honey

Pinch of salt

Pinch of Pepper

Pinch of cayenne

For the Slaw:

4 cups of finely chopped cabbage

1 apple, shredded or julienned (I used Royal Gala)

For the slaw dressing:

1/3 cup of buttermilk

1 teaspoon of mustard

1 tablespoon of finely chopped parsley

¼ cup of apple cider vinegar

¼ cup of Greek yogurt

3 tablespoons of honey

1 tablespoon of sugar

Celery salt to taste (I used about 1 teaspoon)

Pinch of chili flakes

Extras:

1 avocado, thinly sliced

Coriander leaves

Chili flakes to taste (optional)

1 chopped red chili (optional)

 

Start by roasting the chickpeas. Preheat your oven to 160C/320F and line a baking sheet with parchment paper. Whisk the tamarind paste, brown sugar, olive oil, honey, cayenne, salt and pepper. Then add the drained chickpeas and mix well. Spread the chickpeas on the prepared baking sheet. Roast them for 15 minutes. Then stir and increase the temperature to 180C/350F. Roast them for an extra 20 minutes. Turn off the oven and keep the chickpeas in the oven until ready to serve.

To make the slaw, whisk all of the ingredients for the dressing in a medium bowl. In another bowl, mix the cabbage with the apple. Then pour in the dressing and mix well. Let it rest in the fridge for about 30 minutes.

Once the slaw has rested in the fridge and you are ready to serve, warm up the tortillas in a pan and remove the roasted chickpeas from the oven. Place some of the slaw on each tortilla. Add the roasted chickpeas, a few coriander leaves and avocado slices. Top with chili flakes and chopped red chili to taste. Enjoy!

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Zoodle Pad Thai with Tamarind Roasted Chickpeas (Vegetarian)

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This is not your traditional pad Thai recipe. This version is a bit lighter because of the zucchini noodles. And instead of using animal protein; I roasted some chickpeas with a tamarind sauce. They turned out to be quiet addictive. Sweet and sour goodness.

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This recipe serves 2.

Ingredients:

4 zucchinis

3 tablespoons of vegetable oil

1 cup of chopped peanuts, I used unsalted

2 bird’s eye chilies, finely chopped (more if you like it spicy)

3 sweet peppers, thinly sliced (I used yellow, orange and red. You can also use bell peppers)

2 cloves of garlic, minced

1 red onion, thinly sliced

1 medium carrot, shredded

2 spring onions, chopped

1 cup of bean sprouts

A handful of fresh coriander leaves

Lime wedges for serving

For the sauce:

2 tablespoons of tamarind paste

3 tablespoons of brown sugar

1 tablespoon of white vinegar

2 tablespoons of fish sauce

For the tamarind roasted chickpeas:

130grs of canned chickpeas, drained

1 tablespoon of tamarind paste

2 tablespoons of brown sugar

1 tablespoon of olive oil

1 tablespoon of honey

Pinch of salt

Pinch of Pepper

 

Start by roasting the chickpeas. Preheat your oven to 160C/320F and line a baking sheet with parchment paper. Mix the chickpeas with the tamarind paste, brown sugar, olive oil, honey, salt and pepper. Spread them on the prepared baking sheet. Roast them for 15 minutes. Then stir and raise the temperature to 180C/350F. Roast them for an extra 15 minutes.

To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

To make the tamarind sauce for the zoodles, just mix all of the ingredients in a small bowl.

Pour the vegetable oil into a large pan over medium heat. Add the chopped peanuts and chilies. Cook for about 2 minutes until the peanuts start to get toasted. Then add the garlic, sweet peppers, and onion. Cook for another 2 minutes while stirring.  Then add the sauce, zoodles, spring onions, carrot, bean sprouts and coriander. Cook for about 1 minute, just until everything is well combined.

Serve right away with some of the tamarind roasted chickpeas and lime wedges.

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Gigli with Chorizo, Flower Sprouts & Sumac Roasted Chickpeas

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I saw these flower sprouts at my supermarket and I was very curious to try them so I just got them. If you have never seen or heard of them, they are a mix between Brussels sprouts and kale. They cook very quickly and are mild in taste. They add a nice texture to this slightly spicy pasta dish.

This recipe serves 2.

Ingredients:

200grs of gigli pasta or any other pasta that you prefer

60grs of chorizo, thinly sliced

1 medium shallot, chopped

1 clove of garlic

½ cup of tomato puree

½ cup of vegetable or chicken stock

Salt

Pepper

Cayenne

Pinch of sugar

For the Flower sprouts:

2 handfuls of flower sprouts

2 tablespoons of olive oil

Pinch of garlic powder

Salt

Pepper

For the sumac roasted chickpeas:

1/3 of a cup of canned chickpeas

1 tablespoon of olive oil

1 tablespoon of sumac

Pinch of salt

Extra:

Grated Parmesan for serving

 

Preheat your oven to 180/350F.

Mix the chickpeas with the olive oil, salt and sumac. Spread them over a baking sheet lined with parchment paper or foil. Roast them for 20 minutes.

Slice off the tough ends of the flower sprouts. Then slice them in half, trying to separate the leaves as much as you can. Pour the olive into a pan over medium heat. Once it is hot, saute the flower sprouts with some garlic powder, salt and pepper. This will only take 1 or 2 minutes. Transfer them to a bowl and set them aside.

Cook the chorizo in a large pan until slightly brown on both sides. Do not use any oil, as the chorizo will render enough of its own fat anyways. Once the chorizo is brown, transfer it to a small bowl. Keep the fat in the pan. Add the shallots and cook for 1 minute. Then add the garlic and tomato puree. Cook for 1 minute and then add the stock, salt, pepper, cayenne and sugar. Let it reduce for about 6 minutes until it becomes a sauce. Taste for salt.

In the meanwhile, cook the pasta as instructed on the package.

Once the sauce is ready, add the chorizo, flower sprouts, chickpeas and pasta. Mix well. Serve with some grated Parmesan. Enjoy!

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Falafel with Beet & Potato Mash

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A couple of weeks ago we were doing errands around the city center and we got very hungry. A falafel place which we both like was not very far, so we decided to stop there for lunch. It has been ages since we had falafels and it reminded me of how much I like them. Since the holidays are approaching, I thought they would make a good vegetarian dish to serve. To make them a bit more festive, I served them with a beet and potato mash.

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This recipe makes 25 falafels.

Ingredients:

For the mash:

800gr of potatoes for mash like Russets

3 roasted beets, peeled and chopped

Pinch of onion powder

Pinch of garlic powder

Salt

For the falafel:

1 ½ cups of dried chickpeas, soaked overnight

1 bunch of parsley

1 bunch of coriander

½ teaspoon of onion powder

½ teaspoon of garlic powder

1 teaspoon of lemon pepper

1 tablespoon of harissa or more to taste

1 ½ teaspoon of salt

Pinch of cumin or more to taste

7 tablespoons of all-purpose flour

Extras:

1 ½ cups of vegetable oil

2 cups of panko

 

The night before, place the chickpeas in a large bowl with plenty of cold water and let them soak overnight.

To make the mash, first roast the beets until tender. I just wrapped each one in foil with a drizzle of olive oil and roasted them for 1.5 hours at 180C/350F. Then peel them and chop them.

Boil the potatoes until tender. Then peel them.

Place the cooked potatoes and beets in the food processor. Add salt, onion powder and garlic powder. Pulse until it is very smooth. You can leave it like this or if you want it extra smooth you can pass it through a sieve.

Drain the soaked chickpeas and place them in the food processor with the rest of the ingredients for the falafels. Pulse until everything is well combined; just make sure not to puree it. You still want to keep some texture. Transfer the mixture into a bowl.

Place the panko on a separate plate.

Start making balls with the falafel mixture, about the size of 1 tablespoon. Coat each ball in the panko and then flatten it. Repeat for the remaining mixture.

Pour the oil into a large pan over medium heat. Have a large plate lined with paper towels ready.

Pan-fry the falafels until golden on both sides. Place them on the prepared plate to soak up some of the oil.

Serve the falafels with the potato and beet mash, and the sauce of your choice.

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