Hearty Chickpeas Tacos
A hearty vegan chickpea dish with carrots and sweet potato, finished with smoked paprika, miso paste and tahini, served over brown rice with taco fixings.
Total time
40 min
Prep
24 min
Cook
16 min
Difficulty
easy
Cuisine
Vegan
veganvegetarian
Ingredients
600gchickpeas
200gcarrots
2sweet potato
300gbrown rice
to tastesmoked paprika
1/4 cupmiso paste
1 tbsptamari
2 tbsptahini
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the chickpeas, then braise them over medium-high heat until well browned, about 4 minutes.
2
Add the carrots and sweet potato, cooking until softened, about 5 minutes.
3
Stir in the smoked paprika, miso paste, tamari and tahini for a final minute.
4
Cook the brown rice separately and fluff with a fork.
5
Let the chickpeas simmer for about 5 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the brown rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
495
Protein
19.2g
Fat
16.3g
Carbs
71.2g
Fiber
16g
Sodium
735mg
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