Roasted Chickpea Tacos with Lime

Chickpea Tacos

Looking for a new twist on tacos? These are full of flavor and have a satisfying, hefty texture. Recipe here.

When I saw a photo of them on pinterest, I immediately clicked through. Love chickpeas. Love tacos. But I’d never thought of putting them together.

I added lime zest to mine, which may be overdoing it for some, but I’m a lime-aholic.

Amy recommends serving them with guacamole. I used a little sour cream instead since that’s what I had on hand. I could also see them with plain sliced avocado or apple-avocado salsa. Hmmm…I bet the chickpeas would be a great enchilada filling, too.

Thanks, Amy, for the idea!

Simple Bean Tostadas

I whipped these up the other night with a favorite basic bean filling recipe. It’s from Stephen Raichlen’s Healthy Latin Cooking. It’s a great book, but funny enough, as with many cookbooks, I gravitate toward one very simple recipe and just make it over and over. I really have to explore it more but for now, here’s the recipe. It actually is part of a dish called Bean Tortillas with Honduran “Butter,” but I’ve only ever made the bean part, though I’m sure the complete three-part recipe would be great.

Bean Topping:

adapted from Stephen Raichlen’s Healthy Latin Cooking

1 1/2 cups cooked or canned red kidney beans (available in Germany! as opposed to black beans, which I have yet to find)

3 TB minced onions (I use dried when I’m in a hurry)

1 clove garlic, minced

1/4 tsp ground cumin

1 cup chicken stock

In a skillet or saucepan over high heat, combine the beans, onions, garlic, cumin, and stock. Bring to a boil, reduce the heat to medium, and simmer for 5 minutes, or until all the stock has been absorbed. Remove from the heat and let cool for 2 to 3 minutes. Mash the beans with the back of a spoon.

I put the beans on top of a toasted corn tortilla, then added avocado and a homemade salsa made with tomatoes, onion, and a little of some kind of green chili that you find here. It’s not jalapeno but it’ll do.

If you know me well, you’ve surely heard me mourn the dearth of Mexican food in Germany. Thankfully a friend introduced me to www.mex-al.de, where you can order, among other delicacies, corn tortillas. You can get the flour kind in the grocery store, but to me, corn tortillas are the taste of Mexico.

For those of you who enjoyed the cauliflower recipe awhile back, I also tried  a cauliflower curry with toasted cashews  from the same blog recently, and it was delicious. Or as we say in German, lecker, lecker, lecker! True to form, I didn’t follow the recipe entirely. I’ve had so much success with the Thai Kitchen recipe on the back of the coconut milk can that I hated to veer from it and just don’t have time in my life right now to grind my own curry powder (though I do have a spice grinder and do believe in doing stuff like that). So, I used the 101 cookbooks recipe as an inspiration point, adding snow peas instead of green beans and oops, didn’t have red onion so I left that out, too. The toasted cashews really make it.