A Simple Summer Supper

I posted this meal on Instagram a couple of months ago and said I’d rustle it up again for a proper blog post and recipe so here it is! I fell in love with the simplicity of this meal as soon as I made it for the first time. Few ingredients and little effort to make such a tasty meal. These chickpea flour tortillas could also be used savoury pancakes or a carb to go with curry as I’ve tried in the past, just add a pinch of cumin. So get creative and use to your heart’s content.

Did I mention they only take three base ingredients…say what?! With that you can change up the flavours and combinations but I love this zesty, Mexican mix. It would work even better eaten outside on the terrace along side a frozen margarita , weather permitting.

Ingredients

• 1 cup garbanzo bean flour / chickpea flour / gram flour (all the same thing)
• 1 cup water
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 400g black beans
• 250g cooked crayfish
• 1 avocado
• BBQ seasoning
• handful of coriander
• minced garlic clove
• 1/2 teaspoon chilli flakes
• 1 lime
• half a lime for garnish
• Chipotle tabasco
• salt and pepper

Method

1. Mix the flour, water, olive oil, garlic powder and sea salt in a bowl. Whisk to smooth out the lumps but don’t fret if there are still some left.
2. Heat a drizzle of oil in a frying pan over a medium heat. Transfer spoonfuls of the mixture into the pan to form pudding bowl sized discs. Cook like a pancake, flipping over to make both side golden brown. Set aside.
3. Chop up your avocado into cubes so it’s ready to go.
4. Set these aside and then clean the pan if needs be and reuse over a medium heat again. Add another drizzle of oil along with the garlic clove and fry the black beans with the BBQ seasoning, a few drops of the chipotle tabasco and a dash of water. Then toss the crayfish into the pan and add a squeeze of half the lime and heat until the crayfish is heated through.
5. Heat up your tacos in a microwave or oven if they’ve totally cooled. Then fill with the black bean and crayfish filling, diced avocado and torn coriander. Squeeze another lime half over the top and another drizzle of the tabasco if you want. I also scattered the chilli flakes over the top as this tabasco isn’t particularly hot.
6. Serve with a slice of the left over lime and go grab your frozen margeritas!

I told you it was simple and those soft shell tacos / tortillas / pancakes are so easy to rustle up last minute. I keep a stock of gram flour in the cupboard knowing I’ll always be able to grab some olive oil and water the go with it and create a last minute addition to a meal. It’s particularly helpful for me gluten free friends!