Softshell chickpea tacos – an old favourites menu

A man-sized meal

Oh beloved readers, I did not forget you this weekend, I promise.

As I did the shopping on Sunday, I was thinking of what wonderful culinary revelations I would share with you this week, and then I failed as you waited with bated breath for the weekend post! Perhaps I’m overestimating your devotion a little, I suppose the possibility exists that your lives extend beyond this page. But the long and short of it is that instead of cooking a gorgeous ratatouille to share with you, Ash and I had a delightful dinner at a little vegetarian Indian shop. I have been meaning to stay up late or get up early to post something delicious for you, and have only now found time to do it it. Shame!

When I first met Ash, his Mum used to do most of the cooking for him and his brother. These soft-shell tacos were a regular favourite. They have become a mainstay on our menu ever since, particularly when Ash has input in the menu planning. They’re incredibly easy, and quite healthy. Given that they were a meal made for a family of three boys, and the boys would cook them too, I’d say they’re universally appealing and will satisfy even the most man-sized appetite.

A lady-sized meal

They also fit in well with this week’s theme – old favourites. On the menu is the above-mentioned ratataouille, these tacos and ‘Dave’s Curry’. You’ll see the curry posted as well this week, I promise.

Softshell chickpea tacos (serves 2-3)

We use pre-packaged spices and salsa here. This recipe is all about speed, ease, and tastiness. If you would prefer to use other spices or make your own salsa, by all means go ahead! But this is the way we’ve always made them, so if it isn’t broken, why fix it.


  • 400g can chickpeas, drained with liquid reserved
  • 1/2 35g packet taco seasoning (or other Mexican meal seasoning, this is the one we used tonight)
  • 1 zucchini, grated
  • 2 cloves garlic, smashed and chopped
  • 1 lemon, juiced
  • 1 ripe avocado
  • salt to taste
  • 2 roma tomatoes, diced
  • 2 cups baby spinach, chopped
  • 1 packet of wholegrain tortillas
  • Jarred salsa or taco sauce
  • Tabasco


  1. Heat the chickpeas and half of the canning liquid in a small saucepan, stirring through the seasoning and zucchini. Leave over low heat, stirring occasionally and mashing the chickpeas a bit, while you prepare the other ingredients.
  2. Combine the garlic and half of the lemon juice in a bowl, and use a fork to mash the avocado through it. Taste and season with salt and additional lemon juice to taste. Consider yourself the guacamole master.
  3. Prepare the tomato and baby spinach.
  4. Heat the tortillas for 30 seconds in the microwave.
  5. In each tortilla, place a spoonful of the chickpea mix, a spoonful of the guacamole, some diced tomatoes and a small handful of baby spinach. Top with salsa or taco sauce, and sprinkle Tabasco to taste. Wrap and secure with toothpicks or skewers.

And leftovers!


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