Spiced Chickpea Tacos

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I was preparing for a much-needed break from reality and tossing some necessities in a suitcase for Key West.  In between neatly folding little sundresses and barely there swimsuits, the hunger pangs hit hard.

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Everything about my preparation for this trip was LIGHT:  Spend light, pack light, EAT light, BE light, lighten my hair, lighten my mood, lighten my makeup bag, and lighten the amount of time I would need to wait to get through airport security.  No way was I in the mood for something heavy in my stomach weighing me down today.

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I reached for my THUG Kitchen cookbook, which is very near and dear to my heart, and I turned to the page that had these fierce-looking spicy chickpeas.  I guess you could say that I followed suit and threw that sh*t together.  Actually, I didn’t follow the recipe exactly, since I didn’t have all of the ingredients like some really f*cking good maple syrup and tamari, but I got pretty darn close.  These turned out amazing.

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These chickpeas are bomb digs on their own, tossed in salads, thrown into a burrito (as suggested by the kitchen thugs) or in my case, a trio of lovely, light tacos. I had some fresh kale on hand (as always) so that was sauteed with some garlic and seasame seeds, and then I made a crunchy red pepper slaw with lime juice and honey.

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Assemblage is the easy part, here.  I recommend lightly toasting the taco shells in a non-stick fry pan, adding your desired elements, and then topping with some queso fresco (which I didn’t have.) It lends a perfect element of coolness, which might be a missing component since I didn’t add a sauce.

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I would say that three of these are pretty satiating.  If you end up having left over components you can always save them and nosh on them later, too.

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Spiced Chickpea Tacos

  • Servings: 6
  • Time: 35 Minutes
  • Difficulty: Easy
  • Print

INGREDIENTS:

2-3 Cups Cooked Chickpeas

2 TBS Olive Oil

Juice of 1/2 Lemon

2 TSP Honey

2 TSP Soy Sauce

2 TSP Paprika

2 TSP Cumin

1 TSP Garlic Powder

1/4 TSP Cayenne Pepper

KALE:

3 CUPS Chopped Dinosaur Kale (Ribs removed)

1 TBS Olive Oil & 1 TBS Butter

2 Garlic Cloves (Minced)

Salt and Pepper to taste

Seasame Seeds

RED PEPPER SLAW:

1 Medium Red Bell Pepper (seeded and finely sliced)

Juice of 1 Lime

2 Tsp Honey

1 Tsp Apple Cider Vinegar

2 Tsp chopped cilantro

6-10 ground corn tacos

Lime and cilantro for garnish

Queso fresco (optional)

DIRECTIONS:

1. Make the chickpeas first.  Heat the olive oil in a skillet over medium high heat and then add the chickpeas and cook for about 4 minutes until they start to turn brown.  Mix together the lemon juice, honey, and soy sauce in a small dish, and then add this to the chickpeas.  Stir it around and let it reduce for a couple minutes, and then add all of the spices.  Cook for a few minutes more and then remove from heat into a bowl covered with foil.

2. Rinse out this pan (I like to actively reduce the amount of clean-up time later. 😉 ) Heat the olive oil and butter over medium-high heat and add the garlic.  Cook for about 1 minute and then add the kale.  Cook for about 3 minutes stirring occasionally until the kale wilts down.  If you like crispier kale, like I do sometimes, turn up the heat. Throw in the sesame seeds and remove from heat.

3. In a bowl mix together the lime juice, honey, and apple cider vinegar and then toss in the red pepper and cilantro.  Toast the taco shells and assemble to your liking.  Top with some lime juice and queso fresco.

 


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