CHICKPEA CRêPE "TACOS" WITH EGGPLANT AND LAMB
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Provided by Anna Stockwell
Categories Wheat/Gluten-Free Taco Chickpea Yogurt Lamb Ground Lamb Eggplant Raisin Red Wine Tomato Pine Nut Dinner
Yield Serves 4
Number Of Ingredients 14
Steps:
- Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
- Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
- Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you're making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11-12 pancakes, but you might have a few you'll need to discard-or nibble as a snack as you cook.)
- Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
- Do Ahead
- Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.
VEGETARIAN CHICKPEA TACOS
Quick healthy tacos that the kids will go crazy for. Use this mixture as you would taco meat in taco shells or tortillas. Add desired toppings and enjoy!
Provided by Dana D
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
- Divide chickpea filling evenly among taco shells.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 55.3 g, Fat 7.8 g, Fiber 7.5 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 1054.1 mg, Sugar 1.6 g
EGGPLANT TACOS
This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!
Provided by DnDCross
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
- Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 23.3 g, Fat 18 g, Fiber 7.1 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 193 mg, Sugar 4.7 g
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
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