Spiced Roasted Chickpea Tacos

Spiced roasted chickpea tacos with with roasted vegetables make a healthy nutritious meal. Serve without the yoghurt and they're vegan too!

Course Light Meal, Main Meal

Cuisine Fusion, International

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 498kcal

Author Corina Blum

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon chilli powder
½ teaspoon ground cinnamon
400 g tin of chickpeas drained and rinsed
⅓ butternut squash cut into thick slices
2 red peppers cut into slices
1 large aubergine cut into large pieces
8 small tortillas
300 g natural yoghurt
3 tablespoon coriander leaf cilantro, roughly chopped

Instructions

Mix the spices together with the oil in a bowl. Add the chickpeas and stir so they are coated in the spicy oil.
Transfer the chickpeas to a baking tray and roast in the oven for 20 minutes at 200C.
Put the vegetables on another baking tray and drizzle the leftover spicy oil over the top. Add a little extra oil if necessary and toss the vegetables in it. Put the vegetables in the oven too for 20-30 minutes.
Mix most of the fresh coriander into the yoghurt. Reserve a little if you want it as a garnish.

Notes

To make this recipe vegan then use vegan yoghurt or replace the yoghurt with houmous or baba ganoush.

Nutritional information is approximate and a guideline only.

Nutrition

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