It’s already AUGUST 1^st so how about if we prepare enough fillings for 25 VEGETARIAN TACOS to eat for the next 3 days or throw a small intimate party for our family and/or close friends and eat everything tonight ?! And don’t forget the watermelon cocktails and fruit salad …

Tacos are so Mexican and yet, the original idea of flat breads that were to be filled with whatever you had (especially goat and lamb meat, but this version is vegetarian) was brought over by Mediterranean, especially Lebanese and other Near-Eastern sailors and merchants centuries ago.

Peppers, zucchinis, squash, tomatoes and other vegetables are considered to be so Mediterranean but they were brought over by sailors and merchants coming back from Central America, the way pasta and rice, eggplants, onions and garlic and most citrus fruits were initially brought over from Central Asia.

What are truly Mediterranean foods are WHEAT and GRAPES and OLIVES and we share that with the rest of the world too.

It’s these exchanges between continents that make up the world that we live in and the cuisines we often consider to be exclusively ours or theirs.

We share more than we think with even more faraway people, cultures and regions of the world. It’s a small world after all (as you may have noticed) so we should all be sticking together and maybe eating tacos, souvlakis, shawarmas, wraps and all that stuff more often too … :)

roasted vegetable tacos with refried chickpea purée & crumbled feta cheese

01.08.2020

25 tacos x 100 grams each

ingredients

roasted vegetables (makes 6 cups or 825 grams after roasting) :

375 grams (3 cups) sliced zucchini (dark green, light green, yellow)
375 grams (3 cups) sliced eggplant (black and/or purple)
375 grams (3 cups) sliced peppers (green, red, yellow)
375 grams (3 cups) sliced onions (red, white, yellow)
37,5 grams (3 ½ tbsp) garlic, thinly sliced
22,5 ml (1 ½ tbsp) white distilled vinegar
22,5 grams (1 ½ tbsp) fine sea salt (or replace ½ tbsp fine sea salt with ½ tbsp hickory smoked salt)
75 ml (6 tbsp) olive oil
2 grams (½ tsp) ground pepper
1 gram (2 whole) bay leaves

refried chickpea purée (makes 3 cups or 650 grams) :

575 grams (3 ½ cups) boiled chickpeas (separated into 3 cups / 500 grams + ½ cup / 75 grams)
115 grams (½ cup) grated white/yellow onion, grated
10 grams (1 tbsp) garlic, crushed
60 ml (¼ cup) olive oil
180 ml (¾ cup) vegetable broth (or canning liquid from chickpeas)
30 ml (2 tbsp) lemon/lime juice
1 gram (2 whole) bay leaves
7,5 grams (1 ½ tsp) fine sea salt
5 grams (2 tsp) spice mix (¼ tsp ground pepper, ¼ tsp ground cumin, ¼ tsp ground allspice, ¼ tsp smoked paprika, ¼ tsp dried thyme, ¼ tsp dried oregano, optional : ¼ tsp sumac)

whole-wheat tacos (750 grams) :

750 grams (25 pieces) whole-wheat tacos (30 grams each and 12 cm in diameter)
75 ml (5 tbsp) olive oil, for brushing & heating up

crumbled feta cheese topping (2 cups or 285 grams) :

250 grams (2 cups) crumbled feta cheese
30 ml (2 tbsp) olive oil
5 grams (2 tbsp) chopped fresh herbs (flat-leaf parsley & coriander)
1 gram (1 ½ tsp) dried oregano

extra garnishes (optional) :

150 grams (1 cup) chopped tomatoes
200 grams (2 whole) limes, thin slices
50 grams (50 small) miniature hot pickled peppers

instructions

roasted vegetables :

preheat the oven to 210°C, chop the vegetables and garlic into smaller pieces, toss with vinegar (use a spray instead if you have one), add the salt and pepper and mix and toss with the olive oil until well coated, then transfer to a roasting pan with the bay leaves and roast for 55-60 minutes on the middle rack until cooked and softer, add some whole chickpeas (before making the refried chickpea purée) and set aside (or keep warm in a turned off oven)

refried chickpea purée :

heat up the olive oil in a large pan and cook the grated onion at medium-high heat for 5 minutes, lower heat to medium then add the crushed garlic and bay leaves and cook for an additional 2-3 minutes, then add the canned chickpeas (you can rub the chickpeas together to remove the skins for a smoother purée, but you’ll need 25% more chickpeas to have the required weight) and cook for 5 minutes, then add all the spices and salt and broth and lime juice, cook at medium heat for 10 minutes with a cover, then mash everything together, remove the bay leaves and let cook and simmer for another 10 minutes at medium-low heat until it thickens and set aside

extra toppings and garnishes :

combine the crumbled feta with the olive oil and fresh herbs and set aside and chop up some tomatoes, sprinkle with salt and reserve in a separate bowl and slice up some lime wedges, leave the mini jalapeno peppers whole or slice in half and set everything aside

tacos :

brush the tacos with olive oil and heat up in a frying pan and stack them, cover with a plate and/or keep warm in the oven

assembly :

assemble each warm taco with 2-3 tbsp refried chickpea purée, top with 3 tbsp roasted vegetables, 1 tbsp chopped tomato, 1 ½ tbsp crumbled feta, sprinkle with some lime juice and serve with more lime slices and jalapeno peppers on the side …

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roasted vegetable tacos with refried chickpea purée & crumbled feta cheese

25 tacos x 100 grams each

ingredients

instructions

roasted vegetable tacos with refried chickpea purée & crumbled feta cheese

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