Spicy Chickpea Tacos Tasty and Simple Weeknight Meal

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 0.5 teaspoon cayenne pepper
• to taste Salt and pepper
• 1 small red onion, diced
• 1 medium bell pepper (red or yellow), diced
• 2 cloves garlic, minced
• 1 medium avocado, sliced
• 8 small corn tortillas
• for garnish Fresh cilantro, chopped
• for serving Lime wedges

Instructions

1. In a medium bowl, mash the chickpeas with a fork until roughly smashed but still chunky.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 4-5 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Stir in the smashed chickpeas, smoked paprika, cumin, cayenne pepper, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.
5. Meanwhile, warm the corn tortillas in a dry skillet or directly over a low flame until pliable, about 30 seconds per side.
6. Assemble the tacos by filling each tortilla with the spicy chickpea mixture. Top with slices of avocado and sprinkle with fresh cilantro.
7. Serve with lime wedges on the side for drizzling.