Roasted Chickpea and Sweet Potato Tacos with homemade cooked chickpeas

👨‍🍳 Method

For the homemade cooked chickpeas ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the chickpeas overnight in plenty of cold water.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.

   ColanderStovePot

   💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3. 3
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Roasted Vegetables

1. 4
   Preheat the oven to 200°C (390°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   In a bowl, toss the vegetables and chickpeas with the olive oil, cumin, smoked paprika, salt and black pepper.

   Bowl
3. 6
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 7
   Roast the vegetables and chickpeas in a hot oven (200°C / 390°F) 25–30 minutes, until the chickpeas are crisp and the sweet potatoes are tender.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 8
   Warm the tortillas in a hot dry skillet about 30 seconds per side.

   StoveFrying pan
2. 9
   Arrange the chickpeas and sweet potatoes, the avocado, cherry tomatoes and onion on each tortilla, pour the lemon juice over them, sprinkle the cilantro and serve immediately.