YIELDS: 4-5 tacos
Jerk Chickpea Taco Ingredients
10 corn tortillas (2 per taco)
2 Tbsp + 1 tsp oil
1 (15 oz.) can chickpeas, drained & rinsed
½ tsp salt
¼ tsp black pepper
½ tsp cinnamon
1 tsp Allspice
½ tsp smoked paprika
2 pinches cayenne pepper
2 large garlic cloves, finely chopped
Pineapple Salsa Ingredients
1 (4 oz.) container of pineapple, drained & finely diced or ½ cup fresh pineapple, finely diced
¼ cup red onion, finely chopped
½ jalapeño, de-seeded (optional), diced
½ lime, juiced
¼ cup cilantro, minced
In a small bowl add all prepared Pineapple Salsa ingredients. Mix well and chill in the refrigerator until needed.
Heat a skillet on medium high, cook tortillas for 20-30 seconds on each side. Place cooked tortillas on a plate and cover with a towel to keep warm.
Heat 2 Tbsp oil in a skillet on medium high heat. Add chickpeas and sauté for 5 minutes. Drizzle 1 tsp oil and add spices, sauté until chickpeas are evenly coated with spices. Cook for another 2-3 minutes until spices are fragrant and chickpeas are golden. Adjust for seasoning.
Reduce heat to medium low, add garlic and cook with chickpeas until garlic is fragrant –about 30 seconds to 1 minute. Take off heat.
Assemble tacos with jerk chickpeas and pineapple salsa. Serve.