Mains · By Jocelyn
Chickpea Lentil Tacos (Vegan)
This is the first vegan dish I ever really made my own. These tacos are so flavourful and easy to make. The mixture, while not texturally similar to taco beef, tastes very similar to taco beef. Truly a taco-alternative staple. The mixture is great left over in eggs too!
Ingredients
- 1 small onion, diced
- 4–8 toes of garlic, finely chopped or squeezed
- Spice blend (~⅓ of a cup): chile powder, cumin, paprika, garlic salt, pepper, oregano
- 1 can chickpeas, drained and rinsed
- 1 cup green lentils (NOT red lentils)
- 2 cups water
- 3–4 dashes liquid smoke
- 2–4 tbsp hot sauce (Valentina is best)
Method
- 1
Mix onion and garlic with the olive oil and ¾ of the seasoning blend in a medium pot. Heat on medium until onions are soft.
- 2
Add the chickpeas and lentils to toast for about a minute or so.
- 3
Add the water, liquid smoke, and remaining ¼ of the seasoning blend into the pot. Mix and fully cover the lentils and chickpeas with the water.
- 4
Cover and bring the mixture to a boil.
- 5
Simmer at medium-low heat covered (depending on your stove) for 30 minutes. Stir once or twice. Cook 35 minutes if you want the mixture soft/mushier.
- 6
Add the hot sauce in and stir. Serve right away!
A note from Jocelyn
Drink/wine pairing: Cerveza or white wine of any sort.
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