Why recepie famous for?
An easy vegetarian dinner recipe, these veggie tacos are filled with spiced chickpeas, sweet mango, and a savory cilantro sauce.
Ingredients
For the chickpea and veggie tacos1 1/2 cups cooked chickpeas, drained and rinsed
Extra-virgin olive oil, for drizzling
1/2 garlic clove, minced
1/4 teaspoon cumin
4 medium carrots
8 corn tortillas, grilled or warmed
3 radishes
1 mango
Few handfuls of cilantro leaves, stems reserved
Sriracha, for serving
Sea salt and freshly ground black pepper
1 serrano pepper, thinly sliced (optional)
For the cilantro yogurt (or for vegan, Creamy Cilantro Sauce)
7 ounces Greek yogurt
2/3 cup reserved cilantro stems
2 scallions, chopped
1/2 garlic clove
1/2 teaspoon dried coriander
Juice of 1 lime
1 tablespoon + 1 teaspoon olive oil
Sea salt and freshly ground black pepper
1/2 teaspoon honey
Instructions
Preheat the broiler of your oven, and line a baking sheet with parchment paper.Toss the chickpeas with a drizzle of olive oil, garlic, cumin, and pinches of salt and pepper. Broil for 3 to 5 minutes, or until the chickpeas are slightly golden brown.
Peel the carrots into ribbons (using a vegetable peeler) and set aside.
Dice the mango. Slice the radishes.
Make the cilantro yogurt: In a food processor, pulse the yogurt, cilantro stems, scallions, garlic, coriander, lime juice, and pinches of salt and pepper. With the food processor running, drizzle in the olive oil. Taste and adjust seasonings. If it’s too tart, add a bit of honey if you’d like. Chill until ready to use.
Warm the tortillas. (See How to Warm Tortillas for more.)
Fill each tortilla with the yogurt sauce, chickpeas, mango, radishes, carrot ribbons, cilantro, and serrano pepper, if using. Serve with sriracha on the side.
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