CRISPY CHICKPEA TACOS WITH CABBAGE SLAW

INGREDIENTS:

1 can KOO Chick Peas in Brine ½ tsp dried turmeric ½ tsp paprika Olive oil Salt & pepper ¼ small head purple cabbage, thinly sliced ½ red bell pepper, thinly sliced ¼ cup shredded or thinly sliced carrots (in rainbow colors is fun) 2 tbsp golden raisins 1 small cucumber, seeded and diced ¼ cup fresh pineapple, diced Juice of ½ a lime 1 avocado, sliced into wedges 8-10 corn tortillas

KITCHEN GADGETS:

Small roasting pan, medium bowl, small bowl, large cast iron skillet, sharp knife

METHOD:

Preheat your oven to 200°C. Place your chickpeas on a small roasting pan and coat with turmeric, paprika, a drizzle of olive oil and a sprinkle of salt and pepper. Shake around until the spices are evenly dispersed and roast for 20-30 minutes or until the chickpeas start to turn golden and split. Meanwhile, in a medium bowl, toss together your cabbage, bell pepper, carrots and golden raisins. Season with a bit of salt and pepper and a drizzle of oil, if desired. In a smaller bowl, add together your cucumber, pineapple and your lime juice. When the chickpeas are out of the oven, warm the tortillas. This works best in a large cast iron skillet. Assemble and enjoy!

#chickpea #tacos #cabbage #slaw #coleslaw #vegan