Chickpea Taco Bowls
Ingredients
Chickpeas Preparation
-
1
pound
dried chickpeas
-
3
tablespoons plus 1 teaspoon
kosher salt
Chickpea Taco Bowls
-
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 (or other) vinegar
-
4
cups
cooked chickpeas
-
½
lime
for juicing
For Serving
-
to taste
grated cheese
-
to taste
sour cream
-
to taste
finely shredded romaine lettuce
-
to taste
diced avocado
-
to taste
quick-pickled onions
Instructions
- Soak the chickpeas in water with salt for 8 to 24 hours, then drain and cook in fresh water until tender.
- In a skillet, heat oil and cook diced onions with a pinch of salt for 15 minutes.
- Add minced garlic, chili powder, and cumin to the onions and cook for another minute.
- Stir in crushed tomatoes, water, vinegar, and cooked chickpeas, then simmer for 15 to 20 minutes.
- Adjust seasoning with salt and lime juice, then serve in bowls topped with cheese, sour cream, lettuce, avocado, and pickled onions.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
10g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
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