Quick Crispy Chickpea Tacos with Seared Pineapple and Chipotle Cream

Instructions

1. 1

   In a medium bowl, mix the Greek yogurt with the minced chipotle, 2 teaspoons (10 ml) lime juice, a pinch of salt, and a little lime zest if desired. Chill the cream while you prepare the rest.

2. 2

   In another bowl, toss the red cabbage and red onion with 1 teaspoon (5 ml) lime juice, a pinch of salt, and 1 teaspoon (5 ml) olive oil. Massage for 30 seconds to soften slightly, then set aside.

3. 3

   Pat the chickpeas very dry with paper towels. Toss them with the cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, black pepper, and 1 tablespoon (15 ml) olive oil.

4. 4

   Heat a large skillet over medium-high heat for 1 to 2 minutes until quite hot, about 400°F / 200°C on the surface. Add the chickpeas and cook for 6 to 8 minutes, stirring occasionally, until golden and crisp in spots.

5. 5

   Push the chickpeas to one side of the skillet. Add the pineapple, honey, and the remaining 1 teaspoon (5 ml) olive oil. Cook for 2 to 3 minutes, stirring once, until the pineapple is glossy and caramelized at the edges.

6. 6

   Meanwhile, warm the tortillas directly on another dry skillet or griddle over medium heat for 20 to 30 seconds per side, until flexible and lightly toasted, about 350°F / 175°C on the surface. Keep them wrapped in a clean towel.

7. 7

   To assemble, divide the chickpeas among the warm tortillas. Top with the seared pineapple, the cabbage-onion mixture, and spoonfuls of chipotle cream.

8. 8

   Sprinkle with the fresh cilantro and serve immediately with the remaining lime cut into wedges for squeezing over the top.