Vegetarian

Chipeño Tacos with Chickpeas

Vegetarian
Portions2 peopleChangeTiming 20 minsView
Ingredients11 IngredientsViewSwitzerland60 % localView
  • 1  avocado
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  • 1  tablespoon balsamic vinegar
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  • 250  grams canned chickpeas
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  • 6  tablespoons Chipeño sauce
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  • 1  fresh onion
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  • 1  fresh tomato
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 1  green pepper
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  • 1  lime
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  • 60  grams rotkraut
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  • 2  tablespoons soy sauce
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  • 6  tortillas
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Add 250 grams canned chickpeas, 1 tablespoon balsamic vinegar and 2 tablespoons soy sauce to a medium-sized frying pan and fry them for about 5 minutes on medium heat while stirring regularly
Pre-heat the oven to 80 degrees Celsius
Peel 1 avocado and 1 fresh onion and cut them into small cubes
Add 6 tortillas to a baking tray and warm them up in the oven for about 5 minutes at 80 degrees Celsius
Wash 1 fresh tomato and 1 green pepper and cut them into cubes of around 1 cm length
Remove the tortillas from the oven and fill them with the roasted chickpeas, the vegetable cubes and 60 grams rotkraut
Cut 1 lime into half and drizzle the juice over the filled tacos
Distribute 6 tablespoons Chipeño sauce over the tacos and serve them
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Chipeño Tacos with Chickpeas

Chipeno

Timing 20 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 1  avocado
  • 1  tablespoon balsamic vinegar
  • 250  grams canned chickpeas
  • 6  tablespoons Chipeño sauce
  • 1  fresh onion
  • 1  fresh tomato
  • 1  green pepper
  • 1  lime
  • 60  grams rotkraut
  • 2  tablespoons soy sauce
  • 6  tortillas

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Tools

  • 1 medium-sized frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 baking tray

Chipeño Tacos with Chickpeas

Chipeno

Instructions

Add 250 grams canned chickpeas, 1 tablespoon balsamic vinegar and 2 tablespoons soy sauce to a medium-sized frying pan and fry them for about 5 minutes on medium heat while stirring regularly
Pre-heat the oven to 80 degrees Celsius
Peel 1 avocado and 1 fresh onion and cut them into small cubes
Add 6 tortillas to a baking tray and warm them up in the oven for about 5 minutes at 80 degrees Celsius
Wash 1 fresh tomato and 1 green pepper and cut them into cubes of around 1 cm length
Remove the tortillas from the oven and fill them with the roasted chickpeas, the vegetable cubes and 60 grams rotkraut
Cut 1 lime into half and drizzle the juice over the filled tacos
Distribute 6 tablespoons Chipeño sauce over the tacos and serve them