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)
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:
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
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| Crispy Chickpea Tacos |
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| Colorful veggies |