Crispy Chickpea Tacos with Plum 'Chups


  • 2 16 oz cans chickpeas
  • 3 zucchini squash
  • 3 poblano peppers
  • 1/2 cup red onion, finely diced
  • 1/4 cup olive oil + 2 Tbsp
  • 1/2 tsp kosher salt
  • 1/2 tsp ground chipotle pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
  • Corn tortillas
  • Queso fresco
  • Lime wedges
  • Plum 'Chups


  1. Slice zucchini lengthwise and brush with olive oil, salt & pepper.
  2. Brush poblano peppers with olive oil, salt & pepper.
  3. Grill on high heat for 5 minutes, turn, grill for 3 minutes more until grill marks appear and peppers are blistered.
  4. Meanwhile, heat 1/4 cup olive oil on high in a nonstick pan until shimmering.
  5. Add chickpeas to pan and sprinkle with salt, chipotle, garlic and cinnamon. Stir or toss pan to coat.
  6. Add onion, stir, and allow chickpeas to cook in one layer undisturbed for 5 minutes. Stir and allow to cook 5 more minutes, then repeat (15 minutes total cooking time). 
  7. While chickpeas are cooking warm tortillas in oven or on the grill, slice zucchini strips in half lengthwise, and peel peppers, remove seeds, and slice into thin strips.
  8. To plate, stack 2 tortillas side by side, add zucchini strips, peppers, and 1 spoonful chickpeas.
  9. Garnish with a squeeze of lime, queso fresco, and top with a spoonful of Plum 'Chups.