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Chickpea Crunchwraps

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"I spend many hours of my weekends flipping through magazines, looking at the latest food trends and learning little bits about olive oil, canned tomatoes, truffles, all sorts of things. One thing I recently noticed is America's LOVE of chickpeas, a love I was unaware of! A lot of chickpeas are eaten by vegans and vegetarians, so I wanted to join that mindful, plant-based party while still making something that I could relate to: Taco Bell. So, here you have it: a veggie crunchwrap! A crunchy taco shell and a soft tortilla, married with a layer of mashed chickpeas and all kinds of veg and cheeses stuffed inside...lay six of these bad boys on a long platter and pretend you're driving through on a run for the border. Just do it without meat. And you *know* I don't do veggie unless it's good. This. Is. Great."

List of Ingredients

â—¦ 6 (4-inch) taco-sized flour tortillas
â—¦ 6 hard-shell corn taco shells
â—¦ 5 tablespoons vegetable oil
â—¦ 1 medium zucchini, cut into ¼-inch-thick coins
â—¦ 1 red bell pepper, diced
â—¦ 1 ½ teaspoons ground cumin
â—¦ 1 ½ teaspoons kosher salt, plus more for seasoning
â—¦ ½ teaspoon cayenne pepper
â—¦ 1 medium onion, diced
â—¦ 3 cloves garlic, thinly sliced
â—¦ 2 (14.5-ounce) cans chickpeas, drained
â—¦ 1 cup low-sodium vegetable broth
â—¦ ¼ cup chopped fresh cilantro, plus whole leaves for garnish
â—¦ ¾ cup (about 3 ounces) shredded Mexican-blend cheese
â—¦ 1 medium avocado, thinly sliced
â—¦ ½ cup sour cream
â—¦ ¼ cup finely diced red onion
â—¦ Your favorite hot sauce (such as Cholula)


Recipe

Preheat the oven to 425° F. Fit the flour tortillas inside the hard taco shells to shape them.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the zucchini and bell pepper along with ½ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon cayenne, and cook, stirring occasionally, until lightly charred and softened, 5 minutes. Transfer to a plate. Add another 2 tablespoons oil to the skillet, then add the onion and cook over medium heat, stirring, until lightly golden, 9 to 10 minutes. Add the garlic and cook, stirring, for 1 more minute. Add the chickpeas and broth to the skillet, bring to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until the chickpeas absorb most of the liquid, 10 to 11 minutes.

Transfer half (about 2 cups) of the chickpea mixture to a bowl. To the chickpeas in the skillet, add the zucchini mixture and the remaining teaspoon each cumin and salt and the remaining ¼ teaspoon cayenne. Cook, stirring, 1 minute, then add the ¼ cup cilantro and remove from the heat.

Mash the chickpeas in the bowl until mostly smooth. Remove the flour tortillas from the hard shells and brush their outsides with the remaining 1 tablespoon oil, then sprinkle with salt. Spread about 3 tablespoons of the mashed chickpeas on the unbrushed side of each tortilla, taking it almost to the edge. Wrap each flour tortilla around a hard-shell corn taco, using the mashed chickpea as "glue."

Fill each taco with a heaping â…“ cup of the filling, then top each with 2 tablespoons of the cheese blend. Stand the tacos up in an 8-inch square baking dish and bake until the cheese is melted, 4 to 5 minutes. Garnish with the avocado slices, sour cream, red onion, and cilantro leaves, and serve with your favorite hot sauce.

Serves 4 to 6