Vegan chickpea tacos with mango salsa recipe
 An amazing vegan taco recipe topped with tasty toasted chickpeas, guacamole and mango salsa. 300g/10½oz fine cornmeal flour or self-raising flourpinch salt2 tbsp olive oil 300g/10½oz fine cornmeal flour or self-raising flour pinch salt 2 tbsp olive oil 200g tin chickpeas, drained and rinsed2 tbsp olive oil4 purple sprouting broccoli heads, cut into small pieces4 asparagus spears, cut into small pieces (or use more broccoli if asparagus isn't in season)1 garlic clove, finely chopped 1 small dried chilli, finely chopped½ tsp sweet smoked paprikasalt and freshly ground black pepper 200g tin chickpeas, drained and rinsed 2 tbsp olive oil 4 purple sprouting broccoli heads, cut into small pieces 4 asparagus spears, cut into small pieces (or use more broccoli if asparagus isn't in season) 1 garlic clove, finely chopped 1 small dried chilli, finely chopped ½ tsp sweet smoked paprika salt and freshly ground black pepper 1 ripe mango, peeled and cubed1 green chilli, seeds removed and finely chopped1 sliver of Scotch bonnet chilli, seeds removed and finely chopped1 tsp mirin½ shallot, peeled and finely chopped½ orange, juice onlysalt and freshly ground black pepper 1 ripe mango, peeled and cubed 1 green chilli, seeds removed and finely chopped 1 sliver of Scotch bonnet chilli, seeds removed and finely chopped 1 tsp mirin ½ shallot, peeled and finely chopped ½ orange, juice only salt and freshly ground black pepper Method For the tortillas, mix the flour and salt together in a bowl. Add 200ml/7fl oz of water and the oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more flour, or, if it’s too dry, add a drop more water.) Divide the dough into small balls. Roll the balls out between two sheets of greaseproof paper to a thickness of approximately 3mm thick. Dry fry in a hot frying pan or griddle until they start to colour and bubble. Keep warm in a very low oven. For the toasted chickpeas, dry the chickpeas on some kitchen paper. Heat 1 tablespoon of the oil in a frying pan and add the chickpeas. Fry for 5–10 minutes, or until crisp. Remove with a slotted spoon and transfer to drain on kitchen paper.Place the broccoli and asparagus in the pan with the remaining olive oil, garlic and chilli. Add the toasted chick peas and paprika. Season with salt and pepper. For the mango salsa, place all of the ingredients in a small bowl and mix together. Season with salt and pepper. To serve, spoon the toasted chickpea mixture over a warm tortilla and finish with the mango salsa. Serve with guacamole, if desired. For the tortillas, mix the flour and salt together in a bowl. Add 200ml/7fl oz of water and the oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more flour, or, if it’s too dry, add a drop more water.) Divide the dough into small balls. Roll the balls out between two sheets of greaseproof paper to a thickness of approximately 3mm thick. Dry fry in a hot frying pan or griddle until they start to colour and bubble. Keep warm in a very low oven. For the tortillas, mix the flour and salt together in a bowl. Add 200ml/7fl oz of water and the oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more flour, or, if it’s too dry, add a drop more water.) Divide the dough into small balls. Roll the balls out between two sheets of greaseproof paper to a thickness of approximately 3mm thick. Dry fry in a hot frying pan or griddle until they start to colour and bubble. Keep warm in a very low oven. For the toasted chickpeas, dry the chickpeas on some kitchen paper. Heat 1 tablespoon of the oil in a frying pan and add the chickpeas. Fry for 5–10 minutes, or until crisp. Remove with a slotted spoon and transfer to drain on kitchen paper. For the toasted chickpeas, dry the chickpeas on some kitchen paper. Heat 1 tablespoon of the oil in a frying pan and add the chickpeas. Fry for 5–10 minutes, or until crisp. Remove with a slotted spoon and transfer to drain on kitchen paper. Place the broccoli and asparagus in the pan with the remaining olive oil, garlic and chilli. Add the toasted chick peas and paprika. Season with salt and pepper. Place the broccoli and asparagus in the pan with the remaining olive oil, garlic and chilli. Add the toasted chick peas and paprika. Season with salt and pepper. For the mango salsa, place all of the ingredients in a small bowl and mix together. Season with salt and pepper. For the mango salsa, place all of the ingredients in a small bowl and mix together. Season with salt and pepper. To serve, spoon the toasted chickpea mixture over a warm tortilla and finish with the mango salsa. Serve with guacamole, if desired. To serve, spoon the toasted chickpea mixture over a warm tortilla and finish with the mango salsa. Serve with guacamole, if desired. Recipe tips Good ready-made tortillas would be fine in this recipe.