Zucchini Chickpea Tacos with Green Pea Mint Dip

You can really make tacos out of everything you have in your fridge, but these are the most summery you’ll probably get to try. This is an entirely vegan recipe, yet super nutritious and light. Though it certainly is far from traditional tacos recipes, these tacos will not disappoint you!

For this recipe, I wanted to make the filling simple and seasonal. And what best than zucchinis as the first of the season are getting there? So here we are with a summery, soft and incredibly flavourful zucchini base for these tacos. The chickpeas here are oven baked to make them crispy (see below for my tips), and generously spiced at the end to enhance the taste. Once you make your first batch of these, you’ll want to have some extra to snack on, so be generous with the quantity !

Generally, you’ll find avocado somewhere near tacos, but you probably know that sustainable food is my thing, so my avocado consumption is very (very) limited. That being said, there are so many options around there to make amazing dips alternatives. So I went with a green peas and mint one, to give the tacos a nice kick with herbaceous and acidic notes. There are no specific quantities for a great part of the ingredients since it very much depends on your own tastes.

Tortillas

For these tacos, making the tortilla is entirely optional. Tortillas are traditionally made from a specific corn flour, but here, I have used regular baking flour. It is different from what you may be used to have, if you store buy your tortillas or make them the original way, but it really does the trick and tastes very nice.

Tips for crispy chickpeas

These chickpeas are to die for. They are the perfect crispy and spicy combination. Here, I have used them as part of a recipe, but they are a recipe of their own, making a healthy snack option. I have seen a lot of people mentioning they had difficulties making these actually crispy, so here are a few tips I could gather which are working amazingly well:

  • If your chickpeas still have this little skin around, you’ll have to remove it. I know that’s probably not what you wanted to hear, but you won’t regret doing it
  • Then you have to rinse and dry them very well, you should remove as much water as you can so the humidity level in the oven won’t be so high. I suggest you use a kitchen towel to do that, the paper towel tends to stick on the chickpeas
  • Do not soak them with oil, just add the great amount to coat them
  • Do not spice them before cooking, some people find that it prevents the chickpeas from getting crispy and second, the high oven heat will burn them. This may result in a bitter taste and is more generally not so good for your health
  • Toss them regularly while they cook, you’ll prevent them from getting too brown on one side and not enough on the other

Français

ZUCCHINI CHICKPEA TACOS WITH GREEN PEA MINT DIP (6 pieces)

Prep time: 1 heure         Cook time: 45 minutes        Chill: 2 hours


Ingredients

Filling

  • 4 zucchinis
  • 150g chickpeas
  • 1 garlic clove
  • Olive oil
  • Drizzle lemon juice
  • Parsley and fresh mint (or any herb you like)
  • Salt and pepper to taste
  • Za’atar or spices of your choice to taste

Tortilla

  • 185g wheat flour
  • 3g salt
  • 1/2 tsp baking power
  • 35ml olive oil
  • 115ml warm water

Green pea mint dip

  • 300g green peas
  • 1tbs lemon juice
  • Olive oil
  • Fresh mint (about 3-4 leaves)
  • Salt and pepper

Instructions

Heat up the oven to 200°C.

Start making the tortilla dough by placing the dry ingredients in a bowl. Incorporate the olive oil first, and then start adding the warm water slowly. Keep on incorporating the water until the dough is slightly moist, smooth and elastic. Place a lightly humidified cloth over the bowl and set aside for about 2 hours.

Then, prepare the crispy chickpeas. Remove the thin skin around it, rince them under running water and dry them very well. Coat the chickpeas with a tablespoon olive oil and some salt. Place them in the oven and roast for about 20 minutes or longer if they aren’t crispy enough. Refer to the tips section for the perfect result and don’t forget to add your favourite spices when you take the chickpeas out of the oven.

In the meantime, cook the zucchinis in a pan. You should cut them in half lengthwise and remove the central seed part using a spoon (it comes out easily). Chop in medium size pieces and mince the garlic clove. Heat up the pan on a high heat with olive oil. Place the garlic and zucchinis in the pan with some salt and stir regularly until they are golden. Then lower to a medium heat and let cook for another 5-10 minutes. The zucchinis should be cooked but still hold their shape. Add some pepper and za’atar.

Prepare the green peas for the dip. Steam them until they are soft, usually about 15 minutes. Let them cool down for a few minutes. Place them a food processor with the lemon, salt, pepper and mint leaves. Mix all this together and adjust the seasoning to your own tastes. Finally add the olive oil until reaching a smooth and creamy texture.

After all the preparation is done, cook the tortillas in a pan over a medium heat. Divide the dough in six pieces and roll them in your hands. Flatten the pieces in a round shape in between two sheets of parchment paper with a rolling pin. If you want to get regular circles, you can use a plate and cut around it. Then place in the pan (without any fat) and let cook until golden, then flip to cook the other side. Repeat for each piece of dough. I suggest that once the tortillas are cooked, you place them in a plate and place a bowl over it to keep the humidity in. It will prevent the tortillas from drying.

Finally, spread some of the green pea prep over the tortilla, place the zucchinis and chickpeas. Top it with some lemon juice and fresh herbs (here mint and parsley), add some extra seasoning of your choice and a good spoon of green pea dip.

Note

You can make the green pea dip the day before and store it in the fridge. It doesn’t oxidise. Same for the chickpeas, let them cool down completely and store them in a dry place (I leave them in the oven) or in an airtight container. The zucchinis can be prepared earlier as well.


TACOS COURGETTES POIS CHICHES ET DIP PETITS POIS MENTHE (6 pièces)

Preparation: 1 hour         Cuisson: 45 minutes        Repos: 2 hours


Ingrédients

Garniture

  • 4 courgettes
  • 150g pois chiches
  • 1 gousse d’ail
  • Huile d’olive
  • Jus de citron
  • Persil et menthe fraiche (ou autre herbe au choix)
  • Sel et poivre
  • Za’atar ou autre épice de votre choix

Tortilla

  • 185g farine de blé
  • 3g sel
  • 1/2 cac levure
  • 35ml huile d’olive
  • 115ml eau tiède

Dip petits pois menthe

  • 300g petits pois
  • 1cas jus de citron
  • Huile d’olive
  • Menthe fraîche (environ 3-4 feuilles)
  • Sel et poivre

Instructions

Pré-chauffer le four à 200°C.

Commencer par préparer la pâte à tortilla. Mettre les ingrédients secs dans un bol et incorporer l’huile d’olive, puis l’eau tiède petit à petit jusqu’à obtenir une pâte légèrement humide, bien homogène et élastique. Poser un linge humidifié sur le bol et laisser reposer pendant environ 2 heures.

Ensuite, préparer les pois chiches. Enlever la petite peau qui les entoure, les rincer à l’eau et bien les sécher. Les enrober dans une cuillère à soupe d’huile d’olive avec un peu de sel. Enfourner pendant 20 minutes à 200°C, ou plus longtemps s’ils ne sont pas suffisamment croustillants. Pour plus de détails, vous pouvez vous référer à la partie astuces un peu plus haut sur ce post (en anglais).

Pendant ce temps, cuisiner les courgettes. Couper en deux dans la longueur et retirer la partie centrale à l’aide d’une petite cuillère. Couper les courgettes en morceaux de taille moyenne et émincer la gousse d’ail. Chauffer une poêle avec de l’huile d’olive, ajouter les courgettes, l’ail et une grosse pincée de sel. Faire sauter jusqu’à ce que les courgettes soient dorées, puis baisser sur un feu moyen et laisser cuire pendant 5-10 minutes. Les courgettes doivent être cuites mais toujours un peu fermes. Ajouter du poivre et du za’atar.

Préparer le dip de petits pois. Cuire les petits pois à la vapeur pendant 15 minutes environ. Laisser refroidir quelques minutes avant de les mettre dans un robot avec le jus de citron, sel, poivre et les feuilles de menthe. Mixer et ajuster l’assaisonnement selon vos goûts. Ajouter de l’huile d’olive progressivement jusqu’à obtenir un mélanger homogène et crémeux.

Une fois toutes les préparations prêtes, cuire les tortillas dans une poêle à feu moyen. Diviser la pâte en six, les rouler entre les paumes de vos mains. Etaler les morceaux de pâte entre deux feuilles de papier sulfurisé. Pour obtenir des cercles bien nets, utiliser une assiette et couper à l’aide d’un couteau en suivant la bordure. Faire cuire dans une poêle (sans ajouter de matière grasse) jusqu’à ce que le premier côté soit doré, le retourner et faire cuire l’autre côté. Répéter l’opération pour tous les morceaux. Petite astuce: quand les tortillas sont cuites, les réserver sur une assiette et placer un bol au dessus pour conserver la chaleur et l’humidité. Cela évitera aux tortillas de sécher.

Pour terminer, étaler un peu de dip petits pois sur les tortillas, ajouter les courgettes puis les pois chiches. Enfin, presser quelques gouttes de citron, ajouter des herbes fraîches (ici menthe et persil) et un peu d’assaisonnement supplémentaire: poivre, za’atar, piment etc… puis une cuillère du dip de petit pois.

Note

Le dip de petits pois peut se préparer la veille, il ne s’oxyde pas. Le conserver au frigo. De même pour les pois chiches, les laisser refroidir complètement et les conserver dans une boite hermétique ou dans un endroit sec (par exemple dans le four). Les courgettes peuvent être cuisinées à l’avance également.


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