Chickpea Crêpe Tacos With Eggplant And Lamb Recipes

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CHICKPEA CRêPE "TACOS" WITH EGGPLANT AND LAMB



Chickpea Crêpe

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

2 1/4 cups chickpea flour
1/4 cup plain yogurt, plus more for serving
2 1/2 teaspoons kosher salt, divided
3 tablespoons plus 1 teaspoon olive oil, divided
1/2 pound ground lamb
1 1/2 teaspoons ground cumin
1/4 teaspoon crushed red pepper flakes
1 (1-pound) eggplant, cut into 1" cubes
3 garlic cloves, thinly sliced
1/4 cup golden raisins
1/4 cup red wine
1 (15-ounce) can diced tomatoes
1/4 cup toasted pine nuts
Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

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.

ROASTED EGGPLANT WITH SPICED CHICKPEAS



Roasted Eggplant With Spiced Chickpeas image

Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.

Provided by Julia Moskin

Categories     dinner, weekday, main course

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 15

3 large eggplants, peeled and sliced lengthwise (about 1/2 inch thick)
1/4 cup and 2 tablespoons olive oil, plus extra for pans
1/4 cup peanut oil
1 onion, minced
6 garlic cloves, minced
1 28-ounce can diced tomatoes
1 teaspoon allspice
1 teaspoon cinnamon
1 tablespoon pomegranate molasses
Sugar to taste
Salt and black pepper
1 15-ounce can chickpeas, drained and rinsed (about 1 cup)
1/2 cup pine nuts, toasted
Fresh mint leaves, for garnish
Thick yogurt for serving, optional

Steps:

  • Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
  • In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
  • To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 18 grams

EGGPLANT TACOS



Eggplant Tacos image

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

¼ cup olive oil, divided
1 small onion, chopped
2 tablespoons lemon juice
2 cloves fresh garlic, minced
¼ jalapeno pepper, minced
1 eggplant, cut into cubes
2 tablespoons ground cumin
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)
4 taco shells

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

VEGETARIAN CHICKPEA TACOS



Vegetarian Chickpea Tacos image

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

2 (15 ounce) cans chickpeas, drained and rinsed
¾ cup water
1 (1 ounce) package taco seasoning mix (such as Taco Bell®)
8 taco shells

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

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