Tacos · FIRST EDITION

Harissa chickpea tacos

Warm chickpeas with a chilli kick, tucked into tortillas with lemony cabbage.

30 minutes · Serves 2

Serving inspiration · stock photograph

Your usual taco format, with a North African-inspired flavour detour.

Here’s how.

1
Dress the cabbage
Toss cabbage with half the lemon juice and salt. Set aside.
2
Cook the chickpeas
Heat oil in a pan over medium heat. Add chickpeas and cook for 5 minutes, then stir in harissa and the measured plain water. Cook for another 2 minutes.
3
Make lemon tahini
Whisk tahini with remaining lemon juice and the warm water until smooth.
4
Fill the tortillas
Warm tortillas in a dry pan, then fill with chickpeas and cabbage. Drizzle over tahini sauce.

Harissa can be fiery. Start with a teaspoon if yours is particularly hot.

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