Chickpea Taco Bowl
Ingredients
Chickpeas Preparation
-
1
pound
dried chickpeas
-
3
tablespoons
kosher salt
-
1
teaspoon
kosher salt
Chickpea Taco Bowl
-
2
tablespoons
oil (grapeseed or olive)
-
2
cups
diced onions
-
to taste
kosher salt
-
2
cloves
garlic (minced)
-
1
tablespoon
chili powder
-
2
teaspoons
cumin
-
1
cup
crushed tomatoes
-
1
tablespoon
cider vinegar (or other)
-
1
teaspoon
sugar
-
4
cups
cooked chickpeas (or two 15-oz cans, drained and rinsed)
-
½
lime
for juicing
-
to serve
grated cheese
-
to serve
sour cream
-
to serve
finely shredded romaine lettuce
-
to serve
quick-pickled onions
Instructions
- Soak dried chickpeas in a large bowl of water with salt for 8 to 24 hours, then drain and cook in fresh water with salt for about an hour until tender.
- In a skillet, heat oil and cook onions with a pinch of salt for 15 minutes, then add garlic, chili powder, and cumin, cooking for an additional minute.
- Add crushed tomatoes, water, vinegar, sugar, and cooked chickpeas to the skillet, season with salt, and simmer for 15 to 20 minutes.
- Serve the chickpeas in bowls topped with cheese, sour cream, pickled onions, lettuce, and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
12g
Total carbohydrates
50g
Total protein
18g
Sodium
800mg
Cholesterol
20mg
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