Smashed chipotle chickpea tacos with carrot slaw and avocado crema

• Vegetarian

• Produce

  • 2 Avocados, ripe
  • 1/2 cup Cherry tomatoes
  • 2 cans Chickpeas
  • 1/2 cup Coriander
  • 3 clove Garlic
  • 2 cups Matchstick carrots
  • 1 Onion, small

• Condiments

  • 1 Chipotle pepper in adobo sauce
  • 1 tbsp Honey
  • 1/2 tbsp Lime juice

• Baking & Spices

  • 1 1/3 tbsp Chili powder
  • 1 tsp Garlic powder or 1 clove
  • 2 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Taco shells

• Dairy

  • 1/4 cup Greek yogurt

• Liquids

  • 1 tbsp Water

Found on gotham-kitchen.com

Ingredients

• 2 cans chickpeas, rinsed and drained
• 1 small onion, minced
• 1-2 chipotle pepper in adobo sauce, minced (use 2 if you want it spicy)
• ½ cup cherry tomatoes, chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder or 1 clove
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• Taco shells of your choice
• 2 cups matchstick carrots
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1 clove garlic
• ¼ cup chopped cilantro
• 2 tablespoons extra virgin olive oil
• 2 ripe avocados
• ¼ cup Greek yogurt
• 2 cloves garlic
• ½ tablespoon lime juice
• ¼ cup chopped cilantro
• 1 tablespoon water
• Salt and pepper to taste

Directions

• In a medium pan, heat 1 tablespoon of oil over medium heat. Add onion and cook until softened, about 2-3 minutes. Add cumin, chili powder, garlic powder, and minced pepper. Stir and cook for about 1 minute. Add chickpeas and tomatoes and stir until well combined with spices. After about 5-10 minutes, chickpeas will become soft. Using a fork, smush about 75% of chickpeas. If your chickpeas are dry, add 1 tablespoon of water to the mixture.
• In a small bowl, combine honey, vinegar, chili powder, garlic, cilantro and stir until combined. Season with salt and pepper to taste. Add olive oil and whisk together. Pour over carrots and toss to coat evenly. Set aside.
• In a medium blender or food processor (I used my Ninja), combine all ingredients for avocado crema and blend until smooth. Taste and season appropriately.
• Top tortillas with chickpea mixture, carrot slaw and a dollop of the avocado cream.