Serves: 4
Ingredient | Qty | Prep |
Sweet potatoes | 2 pounds | cooked for 3 whistles |
Chickpeas | 3 cups | cooked for 3 whistles |
Onion | 1 large | julienne |
Olive oil | 2 tsps | |
Water | 2 tbsp | |
Lemon juice | 2 tbsp | |
Soy sauce | 2 tsp | |
Smoked paprika | 2 tsp | |
Thyme | 1 tsp | dried |
Cayenne pepper | to taste | |
Tortillas | 7 or 8 | |
Tomato | 1 medium | sliced and roasted |
Zucchini | 1 small | sliced and roasted |
Salt | to taste |
Method:
- Fry onions and chickpeas for 5 to 10 minutes along with water, lemon juice and soy sauce
- After liquid evaporates, add remaining herbs and spices and cook for 2 minutes
- Mash sweet potatoes with little water and olive oil
- Spread sweet potato mixture on the tortillas, fill with chickpea mixture and roasted vegetables
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