Chickpea Taco Tuesday

My first encounter with chickpeas were very similar to most. The somewhat slimy round peas were fresh out the can, along side some lumpy blue cheese dressing and hard melon at the family friendly buffet. It was like the most uninteresting option on the spread.

I've learned that once I took the time to get to know the beige bean there was much more to it! Chickpeas are a plant based foodie hero!

This recipe was the one that made me a true believer! I was lost in the land of chickpeas but now I am found!

Tuesday is my favorite day of the week. This is solely because of the famous tradition taco Tuesday. We do tacos every Tuesday. The creative flavors are fun, addictive and easy to achieve

I knew when trying to cook with chickpeas for the first time, I needed to create something that couldn't go wrong.

I searched so many recipes before I tried it. Pinterest of course was great help!

Now that the chickpea and I have been steady for sometime, I have created my very own chickpea taco recipe!

Here's what you'll need:

1tsp Olive/Grape seed oil

2 cans of garbanzo beans

2 cups of Cooked Brown Rice

Your favorite taco seasoning

Shells (hard tortilla shells go great with this recipe but any shell you prefer will do

1\3 cup of water

Lets get started!

Start by heating your skillet with medium fire, Coat your skillet with oil. Drain all the liquid off the chickpeas. Add them to the skillet.

Allow all the chickpeas to have touched the pan a few times and are coated in the oil. Add the taco seasoning.

Next, add water. Cover the pan and make sure your pilot is at medium heat. Let the chickpeas simmer for 10 minutes or until most of the water has cooked into the peas.

Take a fork or smashing utensil and smash down the chickpeas so that you have a more lumpy texture. The chickpeas might start to stick to the pan. That's good, use a spoon or spatula to scrape the pan and add to the lumpy texture.

Once your chickpeas are mashed to the consistency that you like, let them continue to cook on low heat until all the water has dried out the pan.

Then serve on your favorite shell! Layer Chickpea taco meat substitute then the cooked brown rice. Lastly, top with your favorites! My suggested toppings include: Grape tomatoes, avocado or guacamole, cilantro, red onion, and salsa!

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