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Black Bean & Chickpea Tacos with a roasted eggplant dip

Black Bean & Chickpea Tacos with a roasted eggplant dip

Print Recipe
Serves: 6 tacos Cooking Time: 1 hour

Ingredients

  • *For the flour tortillas:*
  • 1/3rd cup all purpose flour
  • Water to combine
  • Salt to taste
  • *For the eggplant dip:*
  • 1/2 an eggplant
  • 3 TBs of olive oil
  • 2 cloves of garlic
  • 3 TBs greek yogurt/hung curd
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1 tsp cumin
  • Salt to taste
  • *For the Black bean salsa:*
  • 1/4th cup black bean (soaked overnight and cooked)
  • 1/4th cup chickpeas (soaked overnight and cooked)
  • 1/4th of an onion
  • 1/2 a green chili OR 1/8th of a serrano chili pepper
  • 1/2 a tomato
  • Salt, pepper and cumin to taste
  • 1 TBsp lemon juice OR 1/2 TBsp lime juice
  • *Pickled purple cabbage and apple slaw:*
  • 1/8th of a purple cabbage
  • 1/2 an apple
  • 6 TBs of white wine vinegar/apple cider vinegar(divided between the cabbage and apple)
  • 1 TB of sugar (divided between the cabbage and apple)
  • A pinch of salt (one each for the cabbage and apple)

Instructions

1

*For the flour tortillas:*

2

Combine flour and salt together, slowly add water and knead to make a dough

3

Divide the dough, and roll into small 6 inch circles

4

Cook on a pan till golden brown

5

*For the eggplant dip:*

6

Preheat the oven at 180 degrees C

7

Cut the eggplant in half, add salt and let it sit for 5 minutes

8

Dab the eggplant with a paper towel, using a knife make 2 slits in the eggplant so that the two cloves of garlic can fit in the slits

9

Drizzle with a good amount of olive oil and roast in the oven for 20-30 minutes till cooked and slightly coloured

10

Take out of the oven and let it cool, peel the eggplant taking out all the meat

11

Mash up the meat along with 1 garlic clove (save the other one for the bean salsa)

12

Add the yogurt, spices and salt

13

*For the Black bean salsa:*

14

Soak the black beans and chickpeas overnight, drain the water and boil separately till cooked

15

Dice the onion, tomato and garlic(from the roasted eggplant) and chop the chili

16

Mix the beans, onion, tomato,garlic, chili, lemon/lime juice along with some salt together

17

*For the pickled purple cabbage and apple slaw:*

18

In two seperate bowls combine the (1) purple cabbage+vinegar+salt+sugar and (2) Sliced apples+vinegar+salt+sugar

19

Let the cabbage and apple sit in the liquid for at least 30 minutes before serving (the longer the better)

20

Assemble the taco and enjoy fresh!

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