These taste delicious and make a great lunch. Add a side salad for a quick dinner too.
Ingredients
For the main filling:
1 14 ounce can of chickpeas, drained and rinsed
? cup corn kernels, drained and rinsed
1 14 ounce can of chopped tomatoes
? teaspoon cumin
? teaspoon paprika
1 garlic clove, peeled and crushed
1 tablespoon olive oil
For the salsa:
1 small onion, finely sliced
2 tomatoes, finely diced
1 handful of chopped fresh cilantro (also known as coriander)
2 tablespoons olive oil
Juice of half a lime
Salt and pepper
For the guacamole:
1 ripe avocado
2 ounces of plain soy yogurt yogurt
Juice of 1 lime
For the Serving
6 corn tortillas
Instructions:
Heat 1 tablespoon of oil in a large non-stick pan, add the garlic and saut? for approximately 1 minute. Add the chickpeas, corn, chopped tomatoes, cumin and paprika. Mix well and simmer gently for approximately 10 to 15 minutes.
While chickpea mixture cooks, make the salsa. Place all ingredients in a small bowl and mix well. Season to taste with salt and pepper and place in refrigerator for flavors to absorb.
Note: ** if you like it hot add a few jalapenos or ? seeded and finely sliced red chilli to the salsa.
Once your chickpea mixture is finished cooking and the salsa is done, make the guacamole (right before serving).
Mix guacamole ingredients in a bowl and crush with fork until light and creamy.
Gently heat the corn torillas in a hot oven for approximately 1 minute. Divide the chickpea mixture between the tortillas and top each tortilla with a little salsa and guacamole. You can also add a dollop of alternative sour cream or soy yogurt. Roll up and serve immediately.
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