Spicy Chickpea Tacos - Instant Pot
These spicy chickpea tacos are so delicious, consisting of some avocado crema and crunchy red cabbage. These tacos are vegan and can be made gluten free by using gluten free shells.
Equipment
- Instant Pot or Indian Pressure Cooker
Ingredients
For Avocado Crema
- 1 large Avocado
- 1 medium Serrano pepper
- 2 cloves Garlic
- 1/4 cup Cilantro
- 1/2 tsp Lime juice
- 1/2 tsp Salt
- 3-4 tbsp Water
For Spicy Chickpea Tacos
- 1 cup Chickpeas dry/2 cup cooked *see notes
- 1.5 cup Red cabbage shredded
- 1/2 medium Onion diced
- 1/2 tsp Cayenne pepper powder
- 1/4 tsp Chilli powder
- 1/4 tsp Cumin powder
- 1/8 tsp Turmeric powder
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/2 tsp Lime juice
- 1 tsp Salt or as required
- 1 tbsp Olive oil
- 8 Wheat tortillas
Instructions
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 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.
Notes
- 1 cup dried chickpeas = 3 cups cooked chickpeas. We will need 2 cups cooked chickpeas for this recipe. Keep the remaining chickpeas for another recipe.
- 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.