Chickpea Tacos

Oh hey, it's Monday!  You know what that means... Meatless Monday yo!  Also, Kaitlin will admittedly not be reading this post.  That's fine Kait.  I've seen your pantry.  I know you don't cook.  But you could at least humor me.

Today's recipea is inspired by Mama Pea.  I've been resisting her blog because of the kid focus.  Confession:  I don't really care about other people's kids when there isn't a personal connection.  But I finally gave in to the draw of delicious vegetarian recipes... and must admit that those kids are pretty hilarious and cute... especially the pickle-eating one.  Now I'm hooked.

I was pretty excited to see a recipe for Chickpea Tacos.  Pretty sure chickpeas are my favorite legumbre*.  But I really don't like them roasted.  So I kind of tweaked the recipe to saute the chickpeas instead of roast them.  I thought it turned out pretty good.

Chickity Peas.

Confession: I was planning these but then chickened out because Brooke was coming over for dinner.  I don't mind force-feeding Drew veggified food, but since we were having company I felt like I should offer something more meat-eater friendly.  So I also made this recipe for chicken tacos.  I didn't eat them, but heard they were tasty.

He didn't even try the chickpeas.

Brooke mixed the chickpeas with the chicken for a chick-chick taco.  She said good things!  I told her if she's gonna be featured on Meatless Mondays, we need a shot of her eating.  Don't worry, she'll get used to it... just like Drew did.

Oh hell no.

And, I thought the chickpeas were fantastic.  I don't think I've had a taco since going meat-free last summer.  So it was a nice little treat.  Plus, have you used chipotles in adobo?  Rachael Ray always uses them, so I knew I'd like them.  They were Spicy!  But in a good way. 


Roasted Chickpeas Tacos

Ingredients

• 2 t. chili powder
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/4 t. dried oregano
• 1 1/2 t. ground cumin
• 1 t. sea salt
• 1 T. lime juice
• 2 chipotles in adobo, chopped
• 2 T. water
• One 14 oz. can of chickpeas, drained and rinsed
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 8 organic taco shells (i.e. Trader Joe’s brand) You know I used Taco Bell brand.
• Taco trimmings: shredded cabbage, tomato, guacamole,cheese, etc.

Method
Preheat oven to 375 degrees. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice, chipotles, and water.

Add chickpeas and marinate for at least 30 minutes.

Place chickpeas on a baking sheet that has been sprayed with cooking spray.


Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

Saute onion and pepper in olive oil or Pam, for like 5 minutes or so.  Add chickpeas and marinade to pan and cook until heated through. 

Prepare taco shells according to package directions. Fill with chickpeas and desired toppings.

Eat up!

Try these tacos!  They make great leftovers too.  Drew actually ate them the next day... so there ya go.

Happy {meatless} Monday!

*Beans and shit.