The Dorm Room Dinner: Chickpea Tacos Recipe
We eat a lot of tacos at my house. So imagine the excitement that occurs when you add some classic taco toppings like radish, cilantro, red onion, avocado and lime—to a totally new filling—spiced, creamy chickpeas. You get a taco with a total makeover and a whole lot of attitude, and attitude in a taco is key.
The chickpeas are sautéed in onions, garlic, chili powder, turmeric, and cumin until they begin to break down and soak up all the flavor. Finished off with a squeeze of lemon and fresh chives, they are spooned into warm corn tortillas—a must for this dish. I recommend heating up the tortillas in a dry pan until they start to brown and become fragrant. Top with any fresh veggies you want, including a fresh salsa.
For the Chickpeas:
2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, chopped
2 cans chickpeas, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
Juice of half a lemon
1 tablespoon chopped chives
8 corn tortillas
2 avocados, sliced
4 radishes, halved and sliced
1 small red onion, thinly sliced
Handful of cilantro leaves
1 lime, cut into quarters
Spiced Chickpea Tacos (Serves 4)
To prepare chickpeas, heat oil in a large skillet. Add the onion, cook until translucent, add garlic, and cook one minute more. Add the chickpeas, 1/4 cup of water, and let cook on medium low heat, partially covered, for ten minutes. Add the chili powder, turmeric, and cumin and cook ten minutes more uncovered. Remove from the heat and add the lemon juice and chives.
Heat the tortillas one or two at a time in a dry skillet on medium high heat until they begin to brown. Arrange tortillas two per plate.
To assemble tortillas, fill each with a spoonful of the chickpeas. Top evenly with the avocado, radish, red onion, and some cilantro leaves. Serve with lime on the side. Enjoy!