BBQ Chickpea Tacos

Source: freshandnaturalfoods.com

Ingredients

Filling

• 1 tsp olive oil
• 1 medium yellow onion, minced
• 2 garlic cloves, minced
• 1 jalopeno, chopped
• 5oz can tomato paste
• ¾ cup water
• 3 tbsp lime juice
• 1 tbsp maple syrup
• 2 tsp chili powder
• 2 tsp cumin powder
• ¼ tsp chipotle powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp sea salt
• 2 ¼ cup drained canned chickpeas

Assembly

• 8 corn tortillas
• 1 cup shredded red cabbage
• Cilantro leaves
• Lime wedges
• Toasted pumpkin seeds

Directions

1. In a medium saucepan, heat the onions and garlic in the oil and sauté until starting to turn translucent, about 5 minutes. Add the tomato paste, water, lime juice, maple syrup, chili powder, cumin, chipotle powder, paprika, black pepper, and sea salt and bring to a simmer.  Allow to cook for about 20 minutes over very low heat stirring often to allow the flavors to blend.
2. Mix in the chickpeas, and cook until everything is heated through.
3. To assemble, spoon a little of the BBQ chickpeas into each tortilla, then top with a little cabbage, cilantro, green onions and pumpkin seeds and squeeze a little lime juice over each one before enjoying.