Vegan Chubosaurus

what this fat vegan eats

Archive for happy herbivore

chickpea tacos of looooove – April 20 (and earlier!)

Oh, chickpea tacos! Surprising, delicious, quick, easy, did-I-mention-delicious-because-it-can’t-be-said-enough chickpea tacos of love and tastiness and bliss and all things good. We have these a lot. We probably have them more than anything else (with the possible – possible! – exception of our ultimate comfort dinner), and my son requests them almost as often as said comfort food. We love them. We looooooooooove them (that’s me channeling Beth from Newsradio, and if you get that reference, you are awesome).

First, the recipe! From Happy Herbivore; also linked above:

Ingredients:

  • 15 ounces chickpeas, drained and rinsed
  • 1 tbsp tamari
  • 2 tsp lemon juice
  • 1 recipe taco seasoning (Lindsay likes this one)
  • 8 whole taco shells

Instructions:

Preheat oven to 400F. Whisk tamari, juice & spices together. Add rinsed chickpeas and toss until well and evenly coated. Place chickpeas on tray, spray with oil and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, arugula or lettuce, tomatoes and eat. 

So, there you go. Now, on to how I make/eat them. I usually use the taco seasoning recipe recommended in the recipe; it’s quite tasty (Lindsay recommends omitting the red pepper flakes, but I never do, as I love the spicy). I have another taco seasoning recipe I use sometimes; let me know if you’d like the recipe and I’ll post it. I don’t use those pre-made packaged seasoning mixes.

I also never use pre-made taco shells, because those taste, to me, stale and redolent of the cardboard and plastic they’re packaged in. Usually, I fry my own taco shells from organic corn tortillas, which you’ll see in the photos below. Sometimes I fry them flat and we have chickpea tostadas. Sometimes I use whole wheat flour tortillas and we have soft tacos. Most recently I simply warmed the organic corn tortillas we favor over a burner on my gas stove until they were soft, pliant, and lightly toasted.

I never have cooking spray in the house because I can’t tolerate the thought of propellants and unrecyclable aerosol cans, so I drizzle the chickpeas lightly with olive or canola oil and toss them to coat before sliding the baking sheet into the oven. I also like to stir them partway through baking.

We usually top them with shredded romaine lettuce, chopped tomatoes, and chopped black olives. Once upon a time I used to neatly slice a whole can of black olives, but I am far too lazy impatient for that now, so I tend to open the can and have a go at them with my kitchen shears (yes, while they’re still in the can – I learned this trick from an 85-year-old woman named Melba that lived at an adult foster home I worked at a million years ago). (We really like Santa Barbara Olive Co.’s canned black olives – they don’t go bonkies with the salt and the olives are yummy.) I always adorn my tacos with generous lashings of Tapatio sauce (the hotter the better). If I have some cheddar cheezly, homemade salsa, or a ripe avocado, those’ll go on too.

And because I live with a teenager, I ALWAYS double the recipe.

You want to see some pictures, right? Good, ’cause I’ve got lots.

These are from last September. They’re dressed with lettuce, tomatoes, and Teese nacho cheese sauce; homemade fried shells.

These are from last October. They’re wearing (heh) green cabbage, yellow heirloom tomatoes (DEAR SUMMER PLEASE HURRY UP), olives, Tapatio, and shredded cheddar Cheezly; homemade fried shells. 

And these are from a couple of weeks ago. Fire-warmed soft corn tortillas, shredded lettuce, quartered grape tomatoes, chopped olives, ripe avocado slices, and Tapatio.

So great. So, so great. I even have omnis asking me to make these for them! Now you should make some, too!

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