- Heat the butter and oil in a frying pan over a medium heat. Add the cumin seeds and let them fry for a minute or two. Add the carrots “and fry for about 8–10 minutes, stirring often, until tender and starting to brown, but still with some bite.
- Add the garlic, orange zest, paprika and chickpeas and cook until the chickpeas are hot. Remove from the heat, season with salt and pepper and add a good squeeze of orange juice. Taste and add more salt, pepper and/or orange juice as needed.
- Spoon some of the chickpea mixture into the pocket of a warmed taco shell and top with a spoonful of yoghurt or cream. Serve straight away.
Spicy Carrot and Chickpea Tacos
#myrecipe
By Rina Gupta
May, 7th
598
Servings
1 person
Cook Time
1 hr
Ingredients
9
- 11
Ingredients
- Butter
- Olive oil
- Cumin seeds
- Carrots
- Garlic
- Orange
- Paprika
- Chickpeas
- Taco shells
- Yogurt
- Sea salt
