As I might have mentioned a few times, I live with a running addict. Duncan is truly obsessed with running. He runs every single day, rain or shine. He even runs in his sleep. When he goes to bed he is thinking of tomorrow’s run and when he wakes up he is thinking of the current day’s run. Or runs. Sometimes he runs twice a day. And it gets worse…he knows all kind of running trivia. He talks about the Kenyans and their amazing athletic prowess so much that sometimes it feels like they are the next-door neighbours. It can get a bit much sometimes, but it isn’t a bad hobby to have, really. It keeps you sane and keeps you fit. It is also awesome to live with someone so passionate about running, when you are a runner yourself. I’m by no means as serious, but I do enjoy going for a canter when the conditions are right…which has been a challenge since moving to Greece. When I start moaning that I cannot deal with running in 30° Celsius or in 30 mph wind, Duncan often gives me a kick up the ass I need. He is also kind enough to go running with me on his recovery days (even though my normal pace is slower than his recovery pace – that’s just plain depressing, that is!) and fend any aggressive dogs off. If that’s not love, I don’t know what is:)
The reason why I got onto the subject of running is that apart from being delicious, today’s recipe is also a perfect running (or exercise in general) recovery food. It’s very easy and quick to make, it’s filling, full of nutrients and delivers on flavour too. The tacos are gluten-free thanks to chickpea flour and as opposed to traditional soft tacos, these are super easy to make. No kneading, proofing or rolling necessary. You can make the batter in seconds and then make these gluten free tacos the way you would make pancakes. They are flavoursome thanks to the addition of spices and very finely chopped onion and remain supple enough to hold tons of delicious filling inside. What you fill them with is completely up to you. I went for an easy option – cooked black beans and heaps of chopped veggies, but be creative – use anything that takes your fancy. There is nothing more satisfying than biting into these succulent, colourful beauties after your evening running session with a glass of chilled wine in hand.
3 red peppers, roasted 1 tsp cumin 2 tsp pul biber or other medium hot chilli ½ tsp smoked paprika 1 garlic clove, minced salt, to taste black pepper, to taste 2 tsp sugar (optional, if using shop bought peppers which are preserved in vinegar)
