Chickpea Flour Does It All by Lindsey S. Love

Author:Lindsey S. Love
Language: eng
Format: epub
Publisher: The Experiment

Grilled Zucchini Tacos with Chickpea-Chipotle Crema v

Serves: 4 to 6 // Prep time: 12 hours // Cook time: 15 minutes

Tacos make the perfect vessel for just about anything regardless of the season. But for the summer, I love grilled vegetable tacos more than anything; the light char makes them that much more delicious! These summer tacos are filled with a bit of hearty quinoa, spiced and grilled zucchini, pumpkin seeds for crunch, and a healthy dose of chipotle chickpea crema.

CREMA

½ cup (80 g) raw cashews, soaked overnight and drained

1 garlic clove, roughly chopped

1 shallot, roughly chopped

1 tablespoon lime juice

½ teaspoon chipotle powder

½ teaspoon sea salt

1 cup (240 ml) water

¼ cup (30 g) chickpea flour

TACO FILLING

1 cup (240 ml) water

½ cup (95 g) quinoa

Sea salt

2 tablespoons extra virgin olive oil

1 jalapeño, seeded and roughly chopped

½ medium red onion, diced

2 tablespoons toasted pumpkin seeds

1 tablespoon chopped cilantro, plus more for garnish

1 tablespoon lime juice

Freshly ground pepper

2 medium zucchinis

½ teaspoon ground cumin

¼ teaspoon chili powder

Pinch of cayenne (optional)

6 corn tortillas, toasted

Sesame seeds, to taste

1 In a high-speed blender, blend the cashews, garlic, shallot, lime juice, chipotle powder, and salt; set aside. In a saucepan, whisk together the water and flour until no lumps remain; turn the heat to medium and whisk every few seconds to prevent scorching. Continue whisking for another 1½ to 2 minutes, until the mixture is thickened (similar to a pudding). Remove from the heat and pour into the blender. Blend on high for 1 minute, until smooth and creamy. Taste and adjust the seasoning, if needed. Transfer to a bowl until cool, then refrigerate. When ready to use, whisk in water ½ teaspoon at a time until you reach desired consistency; adjust any seasonings. (Crema can be made up to 2 to 3 days in advance and stored in the refrigerator.)

2 Combine the water, quinoa, and a pinch of salt in a saucepan and bring to a boil, cover the pan, and turn the heat to low. Simmer for 12 to 15 minutes, or until all the water is absorbed. Place the quinoa in a large bowl and set aside.

3 Heat 2 to 3 teaspoons of oil (enough to coat the bottom) in a skillet over medium. Once the pan is hot, add the jalapeño and onion; stir and cook until both are soft, about 5 minutes. Remove from the heat and toss in with the quinoa; mix in the toasted pumpkin seeds, cilantro, and lime juice, season with salt and pepper, and set aside.

4 Heat a grill to medium heat (roughly 350°F/180°C to 400°F/200°C). While the grill is heating, slice off top of each zucchini, then cut in half crosswise; slice each half into quarters, giving you sixteen pieces total. Place in a bowl and toss with the remaining 1 tablespoon of oil, cumin, chili powder, and cayenne (if using), until combined; set aside.

5 Brush the grill with oil; grill the zucchini until lightly charred and tender, about 2 minutes on either side. Depending on the size of your tortillas, cut the zucchini into thirds or in half.

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