Spicy Chickpea Tacos – Instant Pot

These spicy chickpea tacos are so delicious, consisting of some avocado crema and crunchy red cabbage. These would make a perfect weeknight dinner when you want to make something quick and satisfying. They are tasty, healthy, and very easy!

These spicy chickpea tacos are vegan and can be made gluten free by using gluten free shells. I made homemade whole wheat roti and I like to call them Roti Tacos 🙂

My husband doesn’t like store bought taco shells but on lazy days we grab some from the store.

We love Mexican food and can eat tacos many times a week with different fillings. These spicy chickpea tacos are so versatile and you can easily change the spices, add different veggies, and some cheese. 

I love adding avocados for their creamy taste and texture in these tacos, instead of foods with high saturated fat. If you want to eat avocados regularly, think about the rest of your diet carefully. They are a good substitute for high saturated fat items that you generally include in salads or sandwiches.

Chickpeas are loaded with protein and dietary fiber, which will keep you fuller for longer. Rinsing and soaking chickpeas before cooking is very important. This removes some of the indigestible sugars that will cause flatulence. It helps to cook the peas faster and softer as well.

Make this spicy chickpea tacos recipe from scratch by cooking the chickpeas in the instant pot. Cooking them in the instant pot is a lot cheaper and tastier than buying canned ones. Chickpeas are healthy, protein packed, and extremely tasty in many dishes. We love adding them in tacos, wraps, salads, rice, and curries.

Ingredients

For Avocado Crema:

• Avocado
• Serrano pepper
• Garlic
• Cilantro
• Lime juice
• Salt

For Spicy Chickpea Tacos:

• Chickpeas
• Red cabbage
• Onion
• Cayenne pepper powder
• Chilli powder
• Cumin powder
• Turmeric powder
• Onion powder
• Garlic powder
• Lime juice
• Salt
• Olive oil 
• Tortilla

Spicy Chickpea Tacos Step By Step Recipe

Instant Pot Chickpeas

Triple wash the chickpeas and soak them in 4 cups of water for 6-8 hours. You can soak them overnight as well.

Discard all the water, wash them again, and transfer them to the inner pot of the Instant pot.

Add 3 cups of water, ¼ tsp salt, and close the lid on your Instant pot, making sure the valve is set to sealing. 

Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 12 minutes.

Let the pressure naturally release (NRP) for 12-15 minutes.

Once the pressure is released, transfer the chickpeas to the colander to remove the water. 

Indian Pressure cooker Chickpeas

Follow the first 2 steps until washing the chickpeas after soaking. 

Transfer the chickpeas to the Indian pressure cooker, add water, and salt. Put a lid on and let it whistle 7 times for softer chickpeas and transfer them to the colander once the pressure is released. 

For Spicy Chickpea Tacos

In a bowl, add 2 cups cooked chickpeas, all the spices, lemon juice, and combine everything well. 

In a pan, heat some oil on medium heat. Add chopped onions and cook them for 1 minute until they turn translucent.

Transfer the chickpea mixture and cook them for 5-7 minutes on low heat. Turn off the heat and set aside.

For Avocado Crema

In a blending jar, add peeled, roughly mashed avocado, rest of the avocado crema ingredients, 3-4 tbsp water, and blend into a smooth paste. Transfer it to the bowl and set aside.

Assemble Tacos

Heat the skillet and warm up the tortillas for a few seconds or directly on a burner with the help of tongs on both the sides.

Spread the avocado crema, shredded cabbage, and divide the spicy chickpeas equally into each taco shell and serve.

How To Store Cooked Chickpeas?

Once you are done cooking the chickpeas, wash them thoroughly and let them sit in the colander for 10-15 minutes. Transfer them to the airtight container for 3-4 days in the refrigerator. 

If you need to store them for longer, pat them dry with a towel. Line the paper towels on a baking sheet and spread the chickpeas in a single layer. Slide the baking sheet in the freezer for 30 minutes and transfer the chickpeas in the portions in a zip lock bag or in an airtight container for up to 3 months. 

Variations

• Use canned chickpeas instead of cooking your own when you are in a hurry.
• Adjust the spice level according to your preference. 
• You can add smoked paprika, chilli powder, black pepper powder, and cumin powder as well to change the spices. 
• Skip adding onion and garlic powder. Instead of that, you can add crushed garlic and roast it in the pan before sautéing the onions. 
• If you don’t want to make avocado crema then simply blend cilantro, serrano peppers, garlic, lime juice, 1-2 tbsp greek yogurt, salt, and blend it well. 
• Add some roasted red bell peppers and onions. 
• Use spinach/romaine lettuce, diced tomatoes, and red radish instead of red cabbage.
• You can add some cheese or sour cream if you wish.
• I have used homemade wheat flour roti in this recipe. You can use any kind of store bought tortilla as well. 

How To Store Spicy Chickpea Tacos?

Make the spicy chickpeas ahead of time in a bulk and store them into the portions in an airtight container for 4 days in the refrigerator. Reheat the chickpeas in a skillet or in the oven to 350℉/180℃ for 5-7 minutes in a single layer. 

Store these spicy chickpea tacos in the freezer for 3 months in a zip lock or freezer safe container.

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