Injera Taco Shells with Spiced Chickpea Filling

Crispy injera taco shells filled with flavorful spiced chickpeas, fresh tomatoes, lettuce, and a cooling yogurt dollop. A fun and unique twist on classic tacos!

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.53/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4sheetsInjera(Cut into quarters for smaller taco shells)

£3.50

115 ozCanned Chickpeas(Drained and rinsed)

£0.65

2tablespoonsOlive Oil

£0.15

0.5mediumOnion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.10

0.5teaspoonTurmeric Powder

£0.05

1teaspoonCumin Powder

£0.05

1teaspoonCoriander Powder

£0.05

0.3teaspoonChili Powder(Adjust to your spice preference)

£0.03

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

1cupDiced Tomatoes

£0.50

1cupShredded Lettuce

£0.40

0.5cupPlain Yogurt(Greek yogurt works well)

£0.30

Total Cost

£6.12

£1.53 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Cut the injera sheets into quarters or smaller pieces depending on the desired size of your taco shells. Place the pieces on a baking sheet in a single layer.
2.
Bake for 10-15 minutes, or until the injera is crisp and lightly browned. Watch carefully to prevent burning. Remove from oven and set aside to cool.
3.
While the injera is baking, prepare the spiced chickpeas. Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
4.
Add minced garlic and grated ginger to the skillet and cook for 1 minute more, until fragrant.
5.
Stir in the turmeric, cumin, coriander, and chili powder. Cook for 30 seconds, stirring constantly, until fragrant.
6.
Add the drained and rinsed chickpeas to the skillet. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly softened.
7.
To assemble the injera tacos, fill each crispy injera shell with spiced chickpeas, diced tomatoes, and shredded lettuce.
8.
Top with a dollop of plain yogurt and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (280g)

475 kcal / 1987 kJ

Carbs

63g

24% of RDA

Fat

18g

26% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper to the chickpea mixture.

If you don't have fresh ginger, you can use 1/4 teaspoon of ground ginger.

Add other toppings as desired, such as chopped cilantro, red onion, or avocado.

If your injera is particularly thick, you may need to bake it slightly longer to achieve the desired crispness.

Cooking Equipment

Oven

Stove

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier kick, add a pinch of cayenne pepper to the chickpea mixture.

If you don't have fresh ginger, you can use 1/4 teaspoon of ground ginger.

Add other toppings as desired, such as chopped cilantro, red onion, or avocado.

If your injera is particularly thick, you may need to bake it slightly longer to achieve the desired crispness.

Injera Taco Shells with Spiced Chickpea Filling

Ingredients

Instructions