Spicy Pineapple Chickpea Tacos

Spicy Pineapple Chickpea Tacos (Link)

    Author: Monkey and Me Kitchen Adventures 

Ingredients

Sauce Ingredients:

    ½ medium red onion, rough chop

    2 teaspoons minced garlic

    1 small jalapeno pepper, seeded, (about ¼ cup diced)

    1 – 20 oz. can pineapple chunks packed in 100% pineapple juice, divided (Sauce Ingredients uses 1 cup)

    1/3 cup pineapple juice (from can of pineapple chunks)

    1 teaspoon liquid smoke

    1 Tablespoon reduced sodium tamari (or soy sauce)* (see notes)

    1 Tablespoon organic maple syrup

    1 Tablespoon distilled white vinegar

Herb/Spice Ingredients:

    1 teaspoon ground cumin

    2 Tablespoons+ 1 teaspoon mild chili powder

    1 teaspoon smoked paprika

    ¼ to ½ teaspoon chipotle powder (+/- to taste)

    ¾ teaspoon sea salt (+/- to taste) * 

Other Ingredients:

    2 – 15 oz. can chickpeas, drained and rinsed

    1 – 15 oz. can corn, drained

    Taco shells/tortillas

Optional Ingredients:

    Finely diced red onions

    Chopped fresh cilantro

    Diced jalapeños

    Diced avocado

Instructions

    Place the Herb/Spice Ingredients into a small bowl, mix and set aside.

    Divide the can of pineapple into 1 cup and the remaining pineapple. Retain the pineapple juice. Dice the remaining pineapple and set aside.

    Place all the Sauce Ingredients into a food processor and pulse until finely chopped but not pureed.

    Take one can drained and rinsed chickpeas and mash them, then place them into a ceramic/enamel-lined or nonstick skillet and cook over medium heat for a few minutes. Then drain and rinse the other can of chickpeas and add them to the skillet, do not mash the 2nd can of chickpeas.

    Add the Herb/Spice mix and stir to release the flavor for 30 seconds, stirring constantly.  Add the corn, remaining diced pineapple (from Step 2) and Sauce, increase the heat to a boil, then immediately lower to a simmer.  Simmer over low for 5 to 6 minutes.

    Serve immediately in your favorite taco/tortilla shell with chopped cilantro, diced red onions, jalapeños, and chopped avocado pieces.

Notes

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 14 to 16 tacos