Roasted Chickpea Tacos

Have you ever had a roasted chickpea?

I can’t believe I went 24 years without these little nuggets.

Last night’s dinner was almost like the first time I added almond extract to my oatmeal; life was suddenly brighter, more fulfilled. I felt as though I had been let in on one of the world’s greatest secrets.

Roasted chickpeas have a wonderfully crisp quality on the outside but remain firmly soft within – am I making any sense here? The mix of spices and flavorings that I tossed the chickpeas in before roasting created a beautiful crust and took on a fantastic smoky flavor. I could eat these by the handful as an afternoon snack and they were so, so good on top of my regular old lunch of spinach salad today.

I cannot take credit for last night’s genius tacos. All of that goes to The Happy Herbivore. This cookbook is loaded with vegan recipes, nearly all of which are non-fat. While I’m not a vegan (and while I believe in the down right goodness of fat), who says we shouldn’t dabble in all kinds of cooking?

The recipe for Chickpea Tacos on the happy herbivore’s blog is an extremely pared-down version of that in her latest cookbook so you’ll have to check out the book for the real deal (that’s what the library’s for!). The basic idea with roasted chickpeas, though, is to toss them in whatever you want (so here I used taco flavorings) and then spread them on a lightly-greased baking sheet and roast for 20-30 min at 400* (time depends on how much crisp gets you going).

I filled 2 corn tortillas, lightly warmed in the oven, with the roasted chickpeas and topped with a spicy tomato salsa. These would have been killer with avocado but, sadly, I did not have any one hand (You see? Fat and I? We’re like this.). My disappointment was shortlived once this big old pile of kale chips came out of the oven.

These will be gracing my kitchen again very, very soon.


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