Roast Chickpea and Kumara Tacos

Method

1. Preheat oven to 220°C and line a baking sheet with baking paper.
2. Drain the chickpeas, reserving 1/4 cup of the liquid (aquafaba). This will be used in the spicy mayo (recipe below). Rinse the chickpeas and drain well. Spread on a clean kitchen towel and gently pat dry. Reserve.
3. Peel the kumara and cut into 3cm cubes. Place in a large mixing bowl with chickpeas. Save the peel to make crisps.
4. Drizzle with olive oil sprinkle with seasonings. Toss to combine. Transfer to baking sheet and spread evenly in a single layer.
5. Roast at 220°C for 40 minutes until kumara is cooked through and chickpeas are crisp. The chickpeas will crisp up even more once out of the oven.
6. While these a cooking, make the spicy mayo (recipe below) and prepare the rest of the ingredients.
7. To assemble a taco, spread with avocado, top with chickpeas, kumara and vegetables. Spoon over with spicy mayo and garnish with pickled jalapenos and chopped coriander. Assemble all tacos this way or serve separate ingredients at the table so each person can assemble their tacos to their own taste.