Spicy Chickpea Tacos with Pineapple Coleslaw

Ingredients

• 400 g, drained and rinsed canned chickpeas
• 8 small corn tortillas
• 1, diced bell pepper
• 2 cloves, minced garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 2 tbsp lime juice
• 1/4 cup, chopped fresh coriander
• 2 cups shredded red cabbage
• 1 cup grated carrot
• 1 cup, diced pineapple
• 2 tbsp coconut aminos
• to taste black pepper

Steps

1. 1. In a large skillet over medium heat, add the drained chickpeas, bell pepper, garlic, cumin, smoked paprika, chili powder, and a pinch of black pepper. Cook for about 5-7 minutes until the chickpeas are heated through and the bell pepper is tender.
2. 2. Remove from heat and stir in the lime juice and fresh coriander, mixing well.
3. 3. Meanwhile, in a large bowl, combine the shredded cabbage, grated carrot, and diced pineapple. Drizzle with coconut aminos and mix until well combined. Set aside.
4. 4. Warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until pliable.
5. 5. To assemble, place a generous portion of the chickpea mixture on each tortilla, top with the pineapple coleslaw, and garnish with additional coriander if desired.
6. 6. Serve immediately with lime wedges on the side.

Notes

• Nutrition estimate may vary based on specific brands of canned chickpeas and tortillas used.
• Feel free to adjust the level of spice by adding more chili powder or including a dash of hot sauce.

Substitutions

• If you prefer to avoid canned chickpeas, you can use cooked dried chickpeas instead, though cooking time will vary.
• For a gluten-free option, use gluten-free tortillas.