Smashed Chipotle Chickpea Tacos with Tahini Sauce
- 1 tablespoon olive oil
- 1-15oz can of chickpeas, drained and rinsed, mashed
- 1 red onion, diced
- 1 Anaheim chile, diced
- 8oz button mushrooms, sliced
- 3 garlic cloves, minced
- 2 teaspoons red wine vinegar
- Spice Mix:
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder
- 1 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Heath the oil in a medium saute pan. Add the peppers and onions to the pan; cook for 5-7 minutes until they begin to soften. Add the mushrooms and garlic; cook for 5 minutes. Stir in the spice mix to combine. Stir in the chickpeas and vinegar, cover and turn to low; cook 5 minutes. Serve on tortillas or atop a salad with the tahini sauce (recipe below).
Tahini Sauce:
- 3 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 2 tablespoons tahini
- 1/4 cup chopped parsley
- 1/2 cup canola oil
- pinch of cayenne
Place everything in a food processor or blender and blend until smooth.
