This spicy Mexican dish is a simple, healthy weeknight option that takes just 15 minutes to make. It’s not just gluten-free – it’s also vegan!
Madeleine Shaw's Spicy chickpea taco bowl
In this dish, surprisingly versatile chickpeas are prepared with a tropical twist. Pan-fried until golden with warming spices, they make the perfect foil for a lime, cucumber and mango salsa, and velvety avocado.
Ingredients
- 240 g chickpeas drained
- 1/2 cucumber
- 1/2 tsp ground allspice
- 1 avocado
- 1 baby gem lettuce
- 1 green jalapeno
- 1 lime
- 1 mango
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tomatoes
- 2 tsp maple syrup
- Medium handful of fresh coriander
- 250 g steamed brown basmati rice
- Sea salt & black pepper
- Coconut oil/olive oil
Instructions
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Drain and rinse the chickpeas. Heat a frying pan with 1 tbsp oil on a medium heat, add the chickpeas, smoked paprika, ground cumin, allspice and maple syrup (to taste). Season with a pinch of sea salt, mix well and cook for 10 mins, turning occasionally until turning golden. Remove from the pan and keep warm.
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Meanwhile, to make the salsa: roughly dice the tomatoes and the half cucumber. Peel and de-stone the mango and cut into small 1cm cubes. Finely chop half of the jalapeno. Roughly chop the coriander leaves. Mix the salsa ingredients together with a pinch of sea salt and squeeze in the juice from half of the lime.
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Heat the same dry frying pan the chickpeas were in on a medium heat, add the brown rice with 1 tbsp cold water, a pinch of sea salt and black pepper and the remaining lime juice. Cook for 3-4 mins until the brown rice is cooked through.
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Peel and de-stone the avocado and slice thinly. Slice the end of the baby gem lettuce.
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Spoon the brown rice into two warm bowls and top with the spiced chickpeas, gem lettuce leaves, avocado slices and salsa.