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Chickpea Tacos

I’m at it again. Another taco post. If these things weren’t so damn awesome I would think you’d be sick of me writing about them. But I know that you’re all admitting to yourselves that you just realized you’ve actually been anticipating this post. Waiting with dinner plates in hand for yet one more idea of spicy filling to stuff into a corn shell. This time we’re going with hard tacos; an adjustment from the growing list of taco recipes I’ve shared so far.

This recipe was born when Kyle and I were cleaning out the fridge and cupboards in our old apartment back in September. There were onions and garlic sitting in their basket waiting to be chopped; A half of a jalepeno leftover from a previous dish, lonely amongst the dwindling contents in the fridge; and a box of taco shells and a can of chickpeas, piled amongst the other canned and dried goods in the pantry. The experiment with this meaty legume was a success; and has henceforth become a regular on our dinner table.

Chickpea Tacos

1 Tbsp olive oil
1/2 small onion, finely diced
2 cloves garlic, minced
1/2 jalepeno, minced
1 Tbsp chili powder
2 tsp cumin powder
1 tsp smoked paprika
1 tsp dried oregano
1 can chickpeas, rinsed & drained
1 plum tomato, diced
1/2 tsp salt
1/4-1/2 cup vegetable broth
juice of 1/2 a lime
10-12 hard taco shells
any desired toppings: we used sour cream, salsa, sriracha, lettuce, tomatoes, cheddar, red onions, & avocados

Heat oil in a non-stick pan over medium heat. Add onions, garlic and jalepeno and saute for 5-8 minutes, or until onions are translucent. Add all the spices (chili powder to oregano) to the pan and stir for 30seconds – 1 minute; until they become fragrant. Add the chickpeas, diced tomato, salt and 1/4 cup of vegetable broth to the pan, then reduce heat to medium-low. Allow the chickpeas to simmer for 5-15 minutes (they only need 5, but can simmer longer if you want time to prep the toppings); add more vegetable broth to the pan if it begins to dry out – you want a somewhat saucy consistency, but not runny or your tacos will be soggy. Have a taste and add more salt if necessary.

Makes enough filling for 10-12 tacos.

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  1. #1 by Tasha on February 1, 2013 - 7:22 pm

    I made these tonight and they were so so yummy!

  2. #2 by Gorging George on February 1, 2013 - 8:21 pm

    I’m glad you all like them!

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