Community recipe
Crispy Gochujang Chickpea Tacos
Sweet-spicy, crispy roasted chickpeas meet crunchy lime cabbage and cooling cilantro-lime yogurt in warm tortillas. A practical Korean-Mexican fusion dinner for four.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 8 corn tortillas
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tbsp gochujang
- 2 tbsp waters
- 1.5 cup greek yogurt
- 2 limes, juiced
- 4 tbsp cilantro, chopped
- 500 g green cabbages
- 0.75 tsp kosher salt
- 1 tbsp olive oil
- 6 chickpeas
Make it
Instructions
- 01
Roast the chickpeas
Heat the oven to 220°C/425°F. Pat the drained chickpeas very dry, then toss them with olive oil and salt on a rimmed baking sheet. Roast, shaking the pan halfway through, until browned and crisp at the edges, 20 minutes.
- 02
Make the lime cabbage
While the chickpeas roast, combine the shredded cabbage, chopped cilantro, lime juice, and salt in a bowl. Toss well and set aside so the cabbage softens slightly while staying crunchy.
- 03
Stir the lime yogurt
Stir the Greek yogurt with the juice of the remaining lime and salt until smooth. If it is thicker than you like, loosen it with water.
- 04
Glaze the chickpeas
Whisk the gochujang, maple syrup, rice vinegar, and water in a large skillet over medium heat. Add the roasted chickpeas and toss until the sauce clings to them and looks glossy, about 3 minutes. Remove from the heat.
- 05
Warm and assemble the tacos
Warm the tortillas in a dry skillet over medium heat, turning once, until pliable and lightly toasted, about 1 minute. Fill each tortilla with cabbage, glazed chickpeas, and lime yogurt. Sprinkle with the remaining cilantro and serve immediately.
