TACOS WITH CHICKPEA HUMMUS AND SHRIMP

(for 4 people)

INGREDIENTS

  • 4 corn tortillas
  • 280g of dried Amìo chickpeas
  • 4 tablespoons of tahini
  • 2 cloves of garlic
  • 2 tablespoons of lemon juice
  • 10 cherry tomatoes
  • 12 shrimps
  • 1 hot chili pepper
  • 1 avocado
  • 4 radishes
  • 1 plain yogurt
  • ½ cucumber
  • 200g of mixed green and red cabbage
  • 1 lime
  • salt and pepper to taste
  • Extra virgin olive oil
  • Balsamic vinegar
  • Fresh parsley

PROCEDURE

  1. The night before preparation, soak the chickpeas in cold water for 12 hours. Then rinse them under running water and place them in a pot with about half a liter of water for every 100 g of chickpeas. Bring to a boil, then cover and simmer over low heat for 55–60 minutes. Add a teaspoon of coarse salt only at the end of cooking.
  2. Prepare the chickpea hummus by placing the cooked chickpeas (set some aside to garnish the tacos), garlic cloves, a pinch of salt, 2 tablespoons of lemon juice, and 4 tablespoons of extra virgin olive oil in a food processor. Start blending, gradually adding water until you reach a creamy consistency. Set aside.
  1. Thinly slice the green and red cabbage and season with salt, pepper, olive oil, and balsamic vinegar.
  2. Cut the avocado in half, peel it, slice it, and drizzle the slices with lime or lemon juice to prevent them from browning. Slice the radishes thinly and cut the cherry tomatoes in half.
  3. Take the yogurt and season it with a pinch of salt, a drizzle of olive oil, some finely chopped chili to taste, and half a grated cucumber.
  4. In a pan, heat 1 tablespoon of extra virgin olive oil and quickly cook the shrimp over high heat, just a few seconds on each side.
  5. Assemble the tacos by spreading the tortillas with hummus, then adding sliced avocado, radishes, cherry tomatoes, the cabbage salad, shrimp, some fresh parsley, a few chickpeas, a squeeze of lime juice, and a few dollops of cucumber yogurt.