Vegan chickpea tacoLetssalsa
- 1 red onion
- 1 can chickpeas ( 400 gram)
- 10 dried apricots
- 4 tbsp of tomato paste
- 300 ml vegetable stock cubes
- 1-4 tbsp of Red Rocket Chili Pepper hot sauce ( depending on your heat rate)
- 1/2 tbsp ras el hanout
- 1 carrot ( julienne)
- Pack of 12cm soft corn tortillas
- Fresh parsley (garnish)
- Plantbased yogurt (garnish)
Finely chop the red onion. Finely chop the red onion. Heat a pan and bake the onion over moderate heat in olive oil.
Add the tomato puree, ras el hanout and Red Rocket Chili Pepper hot sauce. Pour in the stock and let the mixture simmer gently until the sauce has thickened slightly.
Drain the chickpeas and cut the apricots into pieces. Add this to the mixture and continue heating for a while.
Place the tortillas in the dry pan (without butter or oil).Turn the tortilla every 20 seconds until it feels soft.
Put them on a plate and fill them with some carrot julienne and the chickpeas mixture. Garnish with a little yogurt and some parsley