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Chickpea Tinga Tacos

Chickpea Tinga Tacos

with Monterey Jack Cheese, Poblano Pepper & Lime Crema

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Our chefs took a traditional meat-based taco recipe and turned it into something that’s completely veg-friendly and just as satisfying. It uses chickpeas as the main protein, and they become all the more hearty when simmered in a warmly spiced tomato sauce. They’re joined by add-ins and toppings like poblano pepper, pickled shallot, and Monterey Jack cheese, making them a winner on Meatless Monday or any other night of the week.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

13.4 ounce

Chickpeas

1 unit

Shallot

1 unit

Poblano Pepper

1 unit

Roma Tomato

1 unit

Lime

5 teaspoon

White Wine Vinegar

2 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

1 unit

Vegetable Stock Concentrate

6 unit

Flour Tortillas

(ContainsWheat)

4 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Sugar

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3933 kJ
Calories940 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate112 g
Sugar18 g
Dietary Fiber11 g
Protein28 g
Cholesterol45 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Medium Bowl
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Drain and rinse chickpeas. Halve, peel, and very thinly slice shallot. Core, deseed, and finely chop poblano. Dice tomato. Quarter lime.

2

In a medium bowl, combine vinegar, half the shallot, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt, and 1 TBSP water until sugar and salt are mostly dissolved. Set aside to pickle, stirring occasionally, until ready to serve.

3

Pat chickpeas dry with paper towels; season with salt, pepper, and half the Southwest Spice (you’ll use the rest later). Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas and cook, stirring occasionally, until lightly browned and crisped, 4-5 minutes. Transfer to a second medium bowl.

4

Heat another large drizzle of olive oil in same pan over medium-high heat. Add poblano and remaining shallot; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return chickpeas to pan and stir in tomato paste, stock concentrate, remaining Southwest Spice, and ¼ cup water (½ cup for 4 servings). Cook, stirring, until chickpeas are coated in a thick sauce, 2-3 minutes.

5

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. In a small bowl, combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

6

Divide filling between tortillas. Top with tomato, Monterey Jack, crema, and as much pickled shallot as you like. Serve with remaining lime wedges on the side.