Chickpea Street Tacos

Rinse and dry the produce. Place a medium saucepan over high heat and add the ivory lentils and 2 cups water. Bring to a boil, reduce heat to medium, and cook, covered, until tender, about 30 to 35 minutes. Use a whisk to occasionally stir and break up the lentils. Once the lentils are soft, season with salt and pepper.

Mince the garlic. Peel and mince the shallot. Add both to a medium bowl. Trim and deseed the fresno chile, mince, and add to the bowl with the garlic and shallot. Halve the lemon and add the juice from half to the same bowl. Then add the red wine vinegar, smoked paprika, and 2 tbsp olive oil. Season the piri piri sauce well with salt and pepper.

Trim the zucchini and cut in half crosswise and then cut into sticks. Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the zucchini and cook until nicely browned, about 3 to 5 minutes. Once charred, transfer zucchini to a plate.

Drain and rinse the chickpeas. Dry well with a paper towel. Return the same large nonstick skillet to medium-high heat and add the chickpeas and half of the piri piri sauce. Cook, stirring occasionally, until the chickpeas are bright red and almost dry, about 3 to 4 minutes. Finely chop the cilantro leaves and tender stems.

Follow three options to warm the tortillas– cover with foil and place in the oven for 3 to 5 minutes, wrap in a damp paper towel and microwave for a moment, or heat on a gas burner for a few moments. Add half of the cilantro to the ivory lentils and season with salt and pepper. Cut the remaining lemon half into wedges.

Divide the warmed tortillas between the two plates. Spread some of the ivory lentils on each tortilla and then top with piri piri chickpeas. Add the charred zucchini, green cabbage, and cilantro. Serve the tacos with lemon wedges and remaining piri piri sauce. Enjoy!