Créé avec l’IA
North African-Style Spiced Chickpea Tacos with Romaine and Harissa
30 min 287 kcal par portion Moyen
Ingrédients
4 Portions
- corn tortillas8 pieces (240g)
- romaine lettuce, shredded2 cups (90g)
- spiced roasted chickpeas1 cup (170g)
- cucumber, diced1 cup (130g)
- harissa paste4 tbsp (60g)
- olive oil2 tbsp (28g)
Instructions
- 1
Preheat the oven to 400°F (200°C) if you need to roast the chickpeas. Toss drained chickpeas with 1 tbsp olive oil and your favorite North African spices (such as cumin, coriander, paprika, and a pinch of salt). Spread on a baking sheet and roast for 20-25 minutes until crispy.
- 2
While the chickpeas are roasting, wash and shred the romaine lettuce, and dice the cucumber.
- 3
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat in the oven for 5 minutes.
- 4
In a small bowl, mix the harissa paste with 1 tbsp olive oil to create a smooth, spreadable sauce.
- 5
To assemble the tacos, lay out the warm tortillas. Spread a little harissa sauce on each tortilla.
- 6
Top each tortilla with a layer of shredded romaine lettuce, a generous spoonful of spiced roasted chickpeas, and diced cucumber.
- 7
Drizzle any remaining harissa sauce over the tacos.
- 8
Serve immediately and enjoy your North African-Style Spiced Chickpea Tacos!
