This is a typical Italian simple recipe (originally from Tuscany and Liguria, but you can find it in other parts of Italy as well). Just a few basic ingredients, paired together to give you this tasty result – great eaten straight from the oven, or reheated, or even cold. It’s a versatile food – good as snack, or paired with a salad/soup for lunch, or as part of a savoury breakfast… why not?
Are chickpeas already part of your pantry? They are definitely a staple in mine and I usually try to stock up on both dry chickpeas and flour. If you are not used to cook with this kind of flour, give it a go! I love how food tastes when using chickpea flour, but I also really appreciate how it can be a handy option for a quick lunch.
What’s so special about chickpeas? They are high in fibre and protein (they have both soluble and insoluble fibre). This makes them a good ingredient not just for maintaining a healthy digestive system, but also to keep under control the levels of cholesterol and sugar in the bloodstream. They are especially rich in potassium, calcium, magnesium, iron, and vitamin B6. This composition makes chickpeas a great addition to the diet to help the body fighting stress (another reason to love them!).
These simple tacos are a great idea for a healthy and tasty lunch or dinner – you can easily change the preparation of the batter or the filling… to make them even more delicious, according to your taste buds! I can’t count how many times I’ve made them at home, and these are some of my favourite variations:
- add mushrooms to the filling (simply cook them with the aubergines)
- add milled flaxseeds to the batter (approx. 2 tbsp for the quantities written below)
- add red cabbage on top of the aubergines: you can use it raw, with a splash of lemon juice or you can heat a little bit of olive oil in a pan, then add the red cabbage and stir for a couple of minutes, add the lemon juice and stir until there’s no liquid left. You can also use fermented red cabbage.
- add some melted ghee in the batter (approx. 3/4 tbsp solid ghee for the quantities written below)
- add rocket or other greens on top of the aubergines (for example microgreens)
- add mozzarella instead of feta or goat cheese (I would use approx. 40-50 g of mozzarella for each person)
Hope you will like them as much as I do, and don’t forget to get creative while cooking! Chiara x