January 26, 2012

Spiced Chickpea Tacos

We eat a lot of tacos around here on the Dorm Room Dinner (check out my esoteric response to "What is a taco"). When you add some classic taco toppings - radish, cilantro, red onion, avocado and lime - to a totally new filling - spiced, creamy chickpeas - you get a taco with a total makeover and a whole lot of attitude. Attitude in a taco is key.

The chickpeas are sautéed in onions, garlic, chili powder, turmeric and cumin until they begin to break down and soak up all the flavor. They're finished off with a squeeze of lemon and fresh chives. They're spooned into warm corn tortillas - a must for this dish. I recommend heating up the tortillas in a dry pan until they start to brown and become fragrant. Top with any fresh veggies you want, including a fresh salsa.

Recipe below.

Spiced Chickpea Tacos
Serves 4

For the chickpeas:
-2 tablespoons vegetable oil
-1 small onion, chopped
-1 clove garlic, chopped 
-2 cans chickpeas, drained and rinsed
-1/2 teaspoon chili powder
-1/2 teaspoon turmeric
-1/4 teaspoon ground cumin
-juice of half a lemon
-1 tablespoon chopped chives

-8 corn tortillas 

To top:
-2 avocados, sliced
-4 radishes, halved and sliced
-1 small red onion, thinly sliced
-handful of cilantro leaves
-1 lime, cut into quarters 

1. To prepare chickpeas, heat oil in a large skillet. Add the onion, cook until translucent, add garlic and cook one minute more. Add the chickpeas, 1/4 cup of water, and let cook on medium low heat, partially covered, for 10 minutes. Add the chili powder, turmeric and cumin and cook 10 minutes more uncovered. Remove from the heat and add the lemon juice and chives. 

2. Heat the tortillas one or two at a time in a dry skillet on medium high heat until they begin to brown. Arrange tortillas two per plate.  

3. To assemble tortillas, fill each with a spoonful of the chickpeas. Top evenly with the avocado, radish, red onion, some cilantro leaves. Serve with lime on the side.

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