Roasted Chickpea and sweet potato Tacos with GF Tortilla







There is craze for Taco Tuesday here in US. Every tuesday there are hoards of offer pamplets in my mailbox and I wouldn't mind to tell you that we actually celebrated TACO Tuesday for almost 2 months after shifting base to Kansas visiting multiple cantinas and joints.

With due course of time, I have adapted to making these Taco Tuesdays at home adjusting the flavours and making them more suitable as per our dietary needs. 

Ranging from Tofu filling to sauteed zucchini and the most recent roasted sweet potatoes and chickpeas are the best alternative to the otherwise high on calorie stuffings.

And I am glad I have found my way of celebrating Taco tuesdays with glutefree tortillas and vegan stuffing options.
I have made those tortillas with millet flour and chickpea flour. These are glutefree and good alternative to the regular tortillas that we buy from the store. Also another secret that I would want to tell you is that, these tortillas are very easy to make. I have mixed it into a runny paste so that I can directly make some thick pancakes instead of rolling the tortillas and roasting them. Making things hassle free is my MANTRA.







For Taco Filling:
  • 1 can of Chickpeas
  • 1/2 lb sweet potatoes
  • 1 big onion
  • Taco seasoning mix 1 pack
  • 4 tsp oil
  • 1 medium sized tomato finely chopped
  • 1/2 cup of sliced purple cabbage 
  • Finely chopped cilantro 
  • 2 lemons 
  • 1 finely chopped green bell pepper
  • 1 raw avocado cubed
For Tortillas
  • 1/2 cup chickpea flour
  • 1/2 cup pearl millet flour
  • 1 tsp of salt (adjust as per taste)
  • 3/4 cup of water
Caramelized Onions:
  • Chop 1 big onion into cubes.
  • 1 tsp sugar 
  • 1/3 cup water



Instructions:

Roasted Chickpeas:
  1. Soak the chickpeas overnight or use canned chickpeas
  2. Drain the chickpeas and pat dry.
  3. In a mixing bowl, add chickpeas, red chilli powder, salt and pepper. Mix them well
  4. Place a shallow bottom pan on medium flame and add 1 tsp of oil.
  5. Once the oil heats, add the seasoned chickpeas and let them cook on medium flame.
  6. Stir occasionally until they look crisp and toasted. It takes about 15 mins.

Roasted Sweet Potato
  1. Meanwhile, peal-off the sweet potato skin and cube it into small size. 
  2. In a mixing bowl, add sweet potato cubes, red chilli, salt and pepper. Mix them well.
  3. In another pan, add this mixture and roast the sweet potatoes until well cooked. These take about 10 -15 mins.
  4. Once those 2 are put for cooking, in a mixing bowl, mix together chickpea and pearl millet flour. Add salt and water and make a runny paste.
  5. Place a shallow pan and set it on a medium flame. Once the pan is hot, make small pancakes. size of tortillas. The measured flours will make around 5-6 tortillas of medium thickness.
For the Caramelized Onions:
  1. Place a heavy bottom pan on to medium flame and add 1 tsp of oil.
  2. Add onions, sugar and salt and sautee it until they turn golden brown.
  3. Stir the onions once in a while to ensure they don't stick to the bottom.
  4. Sprinkle water onto the onions if you feel they're dry and let them cook until they turn brown.
Assembling:

  1. Take a tortilla in a plate and add to it bell pepper,roasted sweet potato and chickpeas.
  2. To this add cubed avocado and caramelized onions.
  3. Sprinkle some Taco seasoning mix and finely chopped coriander.
  4. Drizzle some lemon juice and you are good to go!

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