Skip to main content

Chickpea Tacos

 

Chickpea Tacos                                       serves 2

This is adapted from a recipe by Rachel Gaewski.  It’simple and yummy!


Ingredients

  • 1 tablespoon olive oil
  • 15 oz chickpeas(425 g), 1 can
  • 1 to 2 tablespoons soy sauce, depending on your preference
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Tortillas or hard shelled tacos, to serve

 

Preparation

 

Drain and rinse the canned chickpeas.

 

Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.

 

Add soy sauce, chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.

 

Serve on warm tortillas with desired taco toppings.  These can include shredded lettuce, diced tomatoes, cilantro, grated cheese, green onions and/or avocado.

 

Enjoy!

Comments

Post a Comment

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...
Post a Comment
Read more

The Best Classic Chili Recipe

  The Best Classic Chili Recipe  serves 6 Get Recipe This is a highly rated traditional chili recipe that is made with ground beef, kidney beans, and a simple homemade blend of chili seasonings.  Prep time is 5 minutes and cook time is 25 minutes. Ingredients 1 tablespoon olive oil 1 medium yellow onion -diced 1 pound 90% lean ground beef 2 1/2 tablespoons chili powder** 2 tablespoons ground cumin 2 tablespoons granulated sugar 2 tablespoons tomato paste 1 tablespoon garlic powder 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper -optional 1 1/2 cups beef broth 1 (15 oz.) can diced tomatoes 1 (16 oz.) can red kidney beans, drained and rinsed 1 (8 oz.) can tomato sauce Instructions Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add th...
Post a Comment
Read more