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Food Mama loves Cinco De Mayo

I have been enjoying my food boxes.  I had my second week of Hello Fresh and now have also tried Home Chef.

In observance of Cinco de Mayo, which also happens to be my Mom's birthday, I made some Crispy Chickpea Tacos from Hello Fresh.  This dish was good.  It lacked some of the flavors from herbs and spices I came to expect from Hello Fresh, but good nonetheless.  The favorite thing for me about this recipe was the roasted chickpeas.  This was a nice, fresh dinner for 2.

To all my followers, I am now fabfoodiemama.com as well as foodiemama.net.  I just got another domain name.  Sadly, foodiemama.com is too expensive for this mama to fork out the dough (ugh, sorry, but I love puns)


Crispy Chickpea Tacos

Ingredients:
1 can chickpeas (~13.4 oz)
1 T Southwest Spice Blend - included with the box; I can't tell exactly what is in here but you could experiment with some chili powder, salt and pepper or google it
1 Bell Pepper
1 Red Onion
2 Scallions
1 Lime
1 Avocado
6 Flour Tortillas
4 T Sour Cream

Directions:

  • Roast Chickpeas.  
    • Wash and dry all produce.
    • Adjust the oven rack to the upper position and preheat oven to 425 degrees F.  
    • Drain and rinse chickpeas, then pat dry
    • Place chickpeas on a baking sheet, pushing all to one side.  Toss with Southwest spice, a drizzle of olive oil, and a pinch of salt and pepper
    • Place sheet in oven and roast until crisp, 20-25 minutes (turning after half the cooking time)
  • Prep Veggies
    • While chickpeas are roasting, core and seed the bell pepper, then cut into 1/2 inch strips
    • Halve and peel the onion and cut into 1/2 inch thick wedges
    • Finely dice 2-3 wedges so you have 3 T of minced onion
    • Trim and thinly slice the scallions, keeping greens and whites separate.
  •  Roast Veggies
    • After chickpeas have roasted for about 10 minutes, remove baking sheet from oven and toss bell pepper and onion wedges with a drizzle of olive oil on the empty side of the baking sheet.
    • Return sheet to oven and roast until veggies are tender, about 15 minutes
  • Make Guacamole
    • Zest the lime until you have 1/2 t zest, then cut lime into quarters.
    • Halve and pit avocado, then scoop flesh into a medium bowl.
    • Add 1 T diced onion and the juice from one lime quarter.  Season with salt and pepper.  
    • Mash with fork until mostly smooth.
    • Stir in scallion whites and half of the scallion greens
  • Warm Tortillas and Make Crema
    • Warp tortillas in foil and place in oven to warm, about 5 minutes
    • Meanwhile, stir lime zest, sour cream and a squeeze of lime into a small bowl.  Add salt to taste.
  • Assemble Tacos
    • Spread guacamole onto tortillas
    • Fill each with chickpeas and roasted veggies (stay near center so cal roll up tortilla)
    • Dollop with crema and garnish with remaining scallion greens


Crispy Chickpea Tacos

Colorful veggies




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