So today marks the start of vegetarian week and what better way to start trying to get back into my Meatless Monday’s posts than today! This recipe is one I really enjoy and makes a nice change to meat taco’s. Besides who doesn’t enjoy a good taco? You can add more veggies or swap out the toppings for whatever you like. To make more than a 2 person serving just double up the ingredients! Plus this recipe we make our own taco spice mix which you may be surprised about what you actually have in your cupoard already.
- 1/2 tin of chickpeas
- 1/2 block halloumi
- 1 tsp of cumin seeds (you can used ground), cayenne pepper and smoked paprika
- 1/2 tsp garlic granules, chilli powder, black pepper and cinnamon
- taco shells
- mixed bell peppers
- sour cream
First of all you want to check for loose skins on the chickpeas I do this my putting them into a tupperware container or dish and shaking them as this helps dislodge any or makes them easier to spot and you can simply remove them. I really don’t like the loose skins but they haven’t done my stoma any damage it’s just the texture for me.
Next you want to chop up your peppers in which ever way you prefer I did mine in strips. Then I diced up my halloumi and added the peppers, chickpeas and halloumi into a frying pan with a little coconut oil but you can use whatever oil you like.
Now the spice mix is just a case of putting them into a bowl and mixing them; if you are using the cumin seeds ad have a pestle and mortar then use that. Then add it into the frying pan.
For me personally I add tiny bits of water to prevent it from burning and ensure it coats the filling properly. I know it’s ready when the halloumi is slightly squishy and the peppers are soft.
Feel free to warm up the taco shells in the oven as per the box instructions. Then you just start making your taco’s up to your liking! I like doing sweet potato street taco’s in hard taco shells too.
Are you going to try and have a few more meatless meals this week? If so I would love to hear what they are!