We thought this recipe, adapted from one posted on the blog Veggie Terrain, was fab! I made a few adjustments - my notes are in italics, below. Note that the post below this one is actually for the chickpeas alone. I had had this recipe bookmarked for MONTHS and finally got around to it. Now I'm sorry to have waited.
Recipe: Crunchy Blue Corn Chickpea Tacos
(recipe inspired by Happy Herbivore)
1 can chickpeas, rinsed & drained
1 Tbsp. tamari
2 tsp. lime juice
2 Tbsp. taco seasoning (see below for recipe)
crunchy blue corn taco shells I used regular, since our local market didn't have blue. we also thought that this recipe might work well as a lettuce wrap.
lettuce
tomato, diced
2-step guacamole (mashed avocado + minced garlic & Kosher salt) I skipped both garlic and salt, and added about 1 T of vegannaise. I'm sort of a purist when it comes to guacamole.
fresh cilantro, roughly chopped
1.) Pre-heat oven to 400 degrees F.
2.) Spray a cooking pan with olive oil & set aside. I didn't bother - these will crisp up just set on the oven rack.
3.) In a large bowl, whisk tamari, lime juice, and taco seasoning together.
4.) Add chickpeas to bowl, tossing until well-coated.
5.) Place chickpeas on pan in an even layer, spray lightly with oil, & bake for 20-25mins. or just toss in a bowl with about 1 T of oil (my mr. mister sucks)
6.) Remove from oven, assemble tacos (lettuce first!), & serve.
Recipe: Taco Seasoning
(recipe from allrecipes.com)
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. salt this is not needed - we thought the chickpeas were way too salty (but then, we don't normally add salt when cooking.
2 tsp. black pepper, freshly ground
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano
1.) In a small bowl, mix all ingredients together. Store in a sealed container.
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Added to this was some chipotle/mayo/tofutti sour cream mix (about 1 chipotle minced fine with a T or so of the adobo sauce, mixed with 1/4 c or so of vegannaise & sour cream), and Mike used salsa. We thought it was great, and will certainly make it again - super fast, very tasty and fun.
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4 comments:
These were great! Thanks, Carol.
I'm so glad you liked'em! hey, if you come up with a variation (I just had the thought the toppings would be great on the cornmeal pizza crust) - let me know, k?
c
ps hi :)
Very cool! I'm glad that you liked these - I've found them to be quite addictive :)
Anyway, I'll definitely have to give them a try with your changes (especially regarding the salt - it's always a good idea to cut back a bit).
By the way, I've also found that the chickpeas are great without being cooked, too! I plan to post a few variations of this recipe when I'm done with the Bar Exam...ugh. I'll let you know when they're up, if you're interested!
jd - yes, please - I'd love to know about your variations. good luck with the bar exam (and then you can come do my dissertation, ok?) (it's worth it, it's worth it)
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