Chickpea Open Taco | Elegant Food at Home

Chickpea Open Taco by Chef Vineet Bhatia

Chickpea Blinis, beet-cashew cream, green pepper relish
 
The Blinis:
 
• 1 clove garlic, finely chopped
• 1 small red onion, finely chopped
• 1 small handful coriander, finely chopped
• ½ tsp baking powder
• 1 tsp salt
1/2 teaspoon red chilli powder
• 1 cup chickpea flour
• 1.5 cups water
• 1 tbsp olive oil
 
 
• Mix all the blini ingredients in a bowl, excluding the olive oil. Whip it forcefully together for about half a minute.
• Heat a frying pan to low to medium heat and add the olive oil. Add spoonfuls with the blini mix, enough to get to your desired size. Flip them over after about a minute to fry on the other side. They should be firm throughout and start to go a little brown.
 
 
GREEN PEPPER RELISH
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 green bell peppers, finely diced
• 75 ml / 1/4 cup apple cider vinegar (or plain vinegar)
• 4 teaspoons sugar
• 1 teaspoon red chilli powder hot
• salt, to taste
PEPPER RELISH
1. Heat up 1 tbsp of oil in a heavy bottom pan. Add finely diced onion and fry gently, on low heat, until lightly coloured. Give it a stir from time to time.
2. Add finely diced green pepper and mix it in with the onion. Let it soften a bit.
3. Add red wine vinegar, sugar (you may want to start off with 4 tbsp first and adjust to your own taste), a good pinch of salt and hot chilli flakes. Mix well. Let the mixture cook slowly, on very low heat (I used setting 2 out of 6), stirring from time to time, until the red pepper becomes sticky and translucent.
4. Taste and adjust the salt, sugar and spice content to your liking. After the relish cools down, transfer it to a sterilised jar and keep in the fridge – it will keep for 1-2 weeks.

Vegan Beet-cashew dip
• 1 cup raw cashews, soaked in boiling water for at least an hour, or up to overnight
• 8 oz beets, cooked until very soft (about 4–5 very small beets, or 2 medium-sized) – steaming or roasting work best
• 1 clove garlic
• 1 1/2 tablespoons lemon juice
• 1 teaspoon salt 
• 2 tablespoons water
 
 
 
• Cook beets by either steaming or roasting. For a fast cooking time, you can first cut them into 1-inch pieces.
• Drain soaked cashews (they should be plump and fairly light in colour) and add them along with all other ingredients to your food processor or high-speed blender. Either one will work, but your blender will give you a smoother result.
• Process on high until all smooth, stopping to scrape down the sides every so often. Taste, and add a little more vinegar or salt if desired.

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Видео Chickpea Open Taco | Elegant Food at Home канала Chef Vineet Bhatia