Tacos · FIRST EDITION

Crushed chickpea & lime tacos

A warm, creamy chickpea filling with crisp cabbage, avocado and a squeeze of lime.

20 minutes · Serves 2

Serving inspiration · stock photograph

Keep taco night familiar. Crush some of the chickpeas as they warm, so the filling holds together without another sauce.

Here’s how.

1
Make the slaw
Toss the cabbage with half the lime juice and half the salt. Massage gently with clean hands to soften.
2
Warm the chickpeas
Heat the oil over medium heat. Add garlic and cumin and stir for 30 seconds. Add chickpeas, measured water and the remaining salt. Simmer for 5 minutes.
3
Crush a little
Use a potato masher or the back of a spoon to crush about half the chickpeas. Stir them into the liquid. Add a splash more water if dry; you want a thick, spoonable filling.
4
Bring it to the table
Warm tortillas in a dry pan, about 20–30 seconds per side. Fill with chickpeas, sliced avocado and slaw. Finish with the remaining lime juice.

Leave some chickpeas whole. The mix of creamy and firm is what makes this filling work.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.