One of my goals this year has been to eat less meat and since I’m the cook in the house, my husband’s right on board with me. I’ve used chickpeas for a healthy protein source and upped the veggie ante with a base of tomatoes, bell peppers and corn. This makes for a super flavourful, fresh tasting taco. The recipe has become a multi-purpose base for lots of dishes. I’ve made taco salads and quesadillas using these delicious chickpeas and I’m hoping you can find your own uses.
I love tacos for their versatility and all the yummy toppings and this recipe has become a favourite. It’s also easy and quick, my non-cooking husband made this for his sister. She was suitably impressed and so was I.
For those that like it a little more spicy I would add jalapeño. I’m cooking with a two-year old in mind and he’ll have more spice then I expect but I like to start mild and add heat with my toppings.
1 diced onion
1 clove garlic minced
1 diced tomato
½ diced red pepper
¼ cup frozen corn
1 tbsp cumin
1 tbsp chili powder
1 large can chick peas
¼-1/2 cup vegetable stock or water
¼ cup cilantro
Hot sauce to taste
Salt and pepper to taste
Over medium heat sauté the onion until soft. Add garlic, cumin, chili powder and lime. Once the onions and spices have had a few minutes together stir in tomatoes and red peppers, and corn, cooking for a few minutes. Rinse and drain the chick peas and stir into vegetable mixture. Start by adding ¼ cup of stock, allow to cook for about five minutes and then mash some of the chickpeas. I find at this point I often need to add more stock to keep the mixture from getting too dry.
Season with salt and pepper and hot sauce to taste. Remove the mixture from heat and stir in cilantro. We love cilantro so if it’s not your favourite feel free to cut back.
We like to top our tacos with shredded lettuce, chopped tomatoes, salsa, hot sauce, plain greek yogurt and shredded cheese. For those with food sensitivities or allergies these tacos are vegan, dairy and gluten-free without the toppings we use.
Here’s how this recipe fits into my families dinners for this week, Weekly Meal Plan