You know when it’s Friday night and you’re thinking hey, I want to have a quick meal that’s not going to make me crazy with fancy exotic ingredients, plus I’d really like a Screwdriver right now – yeah, that happened last week.
Behold the chickpea taco!
This little bad boy was really easy to make.
Open a can of chickpeas, drain, rinse and set aside in a large bowl because you are going to mash the heck out of them soon.
Some people heat up their taco shells, so if you’re one of these, I’d suggest you do that first before you start the frying that’s about to follow.
Take a large frying pan, add a tablespoon of oil and fry the onions, add the garlic and the red pepper. Saute until you find the desired texture, some people like it crisp, some like it somewhat soggy, so to your liking.
Then drain a bit if you’ve done too much oil, set aside and mash the heck out of the chickpeas while adding in the spices.
1 can of chickpeas
2 tbsp minced garlic
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
pinch of Himalayan salt
1/2 large onion (white) diced
1 large red pepper
1 cup shredded lettuce (any kind)
2 cups diced tomatoes
I like to have things in an assembly line and add the chickpea filling first, then the lettuce/tomatoes and then again a second layer of filling. For extra fun I would suggest a side of guacamole. This is totally satisfying and such a fun meal to enjoy.
Ps. A little lazy Yoshi just for fun. Most of the time he is like this right next to me, even as I’m writing this post. I love cats too much.