20-Minute Chickpea Tacos

🥘 Ingredients

• chickpeas 1
• extra virgin olive oil 2 tsp
• kosher salt ¾ tsp
• dried oregano Mexican oregano if you have it ½ tsp
• smoked paprika ½ tsp
• garlic powder ½ tsp
• Pinch
• Squeeze
• roasted cashews or pistachios or walnuts ½ cup
• loosely packed cilantro leaves and tender stems no tough stems; see Note 2 2 ½ cup
• garlic cloves 2
• small jalapeño pepper 1
• medium lemon or large lime 1
• kosher salt ¼ tsp
• Freshly
• extra virgin olive oil 0.33 cup
• corn tortillas 6
• Your
• large avocado 1

1. 1

   For the spiced chickpeas: chickpeas , extra virgin olive oil , kosher salt , dried oregano Mexican oregano if you have it , smoked paprika , garlic powder , Pinch of cayenne pepper, Squeeze of lime juice. For the cilantro pesto (see note 1): roasted cashews or pistachios or walnuts , loosely packed cilantro leaves and tender stems no tough stems; see Note 2 , garlic cloves , small jalapeño pepper , medium lemon or large lime , kosher salt , Freshly cracked black pepper to taste, extra virgin olive oil . For the for serving:: corn tortillas , Your favorite store-bought salsa, large avocado .
2. 2

   If your nuts are raw, spread them out on a sheet pan and roast for 7-10 minutes at 350ºF / 177°C, tossing halfway through.
3. 3

   Transfer the chickpeas to a clean dish towel or a layer of paper towels and gently pat dry as much as you can without smushing them. They need to be well-dried before cooking.
4. 4

   Heat a large nonstick frying pan over medium-high heat with the 2 tsp of oil and spread the oil out with a paper towel to evenly distribute it. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2-3 minutes to allow some browning. Toss and cook for another 3 minutes, or until chickpeas are golden brown and blistered in spots.
5. 5

   Add salt and spices, and toss well to coat the chickpeas. Cook for 2-4 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lime juice.
6. 6

   Meanwhile, make the cilantro pesto. Add the nuts to a food processor and blitz until in very tiny pieces. Add the cilantro, garlic, jalapeño, lemon (or lime) zest, 2 tbsp lemon (or lime) juice, 1/4 tsp salt, and pepper to taste and blend until a paste forms. Scrape the paste towards the middle. Turn on the motor and stream in the olive oil until it comes together into a sauce. If needed, add 1-2 tbsp of water to bring it all together, or add it for a thinner sauce. Taste, adding more lemon juice or salt as needed.
7. 7

   To char corn tortillas: If you have a gas stove, turn a burner to medium-low and use tongs to place the tortilla directly over the flame, 10 to 20 seconds per side until charred, in spots. Or, you can add each tortilla to a cast iron skillet over medium-high heat for 15-30 seconds per side. Stack and wrap charred tortillas in a dish towel to keep them warm.
8. 8

   To assemble the tacos, spoon some cilantro pesto into the center of each tortilla. Add a handful of the spiced chickpeas. Top with diced avocado and salsa.