Chickpea and Potato Stew Tacos

Ingredients

• Chickpeas1 cup (200 g)
• Potato1 medium (180 g)
• Tomato1 count (130 g)
• Tortillas4 count (160 g)
• Onion3/4 count (113 g)
• Oil1 tablespoon (15 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Place a pot over medium heat. Add the oil and spread.

3. 3

   Step 3

   While heating, chop the onion and tomato.

4. 4

   Step 4

   Once heated, add to the pot and stir-fy for 2-3 minutes until softened. Salt and pepper. Optional: Add a pinch of garlic powder.

5. 5

   Step 5

   At the same time, dice the potato and add to the pot. Cover with water or broth and cook over medium heat for 10-15 minutes until the potatoes are done.

6. 6

   Step 6

   Add the chickpeas and mix well. Salt to taste.

7. 7

   Step 7

   Warm both sides of the tortillas for 30 seconds.

8. 8

   Step 8

   Assemble the tacos.

9. 9

   Step 9

   Optional: Top with cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Potato Stew Tacos can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.