Roasted Chickpea Tacos

A new family favorite has been born. I give you, the ingenious chickpea taco. My family is over the moon with this new dinner. The best way to describe is to explain how you make it. Imagine coating naked little chickpeas in a paste made from onion powder, chili powder, cumin, salt, garlic powder, and fresh lime juice and then baking. In the process, the liquid evaporates and leaves with chickpeas coated in a zesty, limey, savory coating. Pair it with some warm, sauteed red bell pepper and onion, then top with cool, crunchy and creamy ingredients like cilantro, avocado, lettuce and non-fat greek yogurt, then wrap it all up in a soft tortilla with maybe a squirt more of lime and prepare to be amazed. The toppings are just as important as the chickpeas themselves, so make sure you get all of them for maximum enjoyment. This means don't skip steps or leave things out. Your work will be rewarded. We use Greek yogurt to substitute for sour cream, and it works much better in this recipe because it's less overpowering and compliments these flavors nicely.

Before baking:

After baking:

Aside from our chickpea taco utopia, we have been getting excited about moving into our new house! Well, we actually are a way off still (we are crossing our fingers for the end of April). But paint went in, trim and tile is done and were gearing up for cabinets so it feels close. A few weeks (um, now that I think about it, it might have been a few months) ago I walked through and wrote quite a few bible verses on the studs and framing. I picked specific verses for each room. More than a couple Psalms regarding "sound sleep" might have made their way into Olivia's room ;)

I promise to give you all a full tour once we move in.

Roasted Chickpea Tacos

serves 6

adapted from Keep Calm And Carry On

8 teaspoons chili powder, plus more for seasoning the onions and peppers

1 teaspoon garlic powder

1 teaspoon onion powder

6 teaspoons ground cumin, plus more for seasoning the onions and peppers

4 teaspoons sea salt

4 tablespoon fresh lime juice

3 tablespoons water

4 (15 oz.) cans of chickpeas, drained and rinsed

1 tablespoon olive oil

Kosher salt

1 onion, diced

1 clove garlic, minced

3 red bell peppers, diced

Toppings:Soft or hard taco shells (I used Ezekiel tortillas)

Diced tomatoes (optional)

Avocado slices

Plain Greek yogurt or sour cream

Lettuce

Fresh cilantro

Lime wedges

To roast the chickpeas: preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Place chickpeas on a baking sheet that has been sprayed with cooking spray or coated in oil, then pour the lime juice and spices paste over them, and toss to coat. Bake for 25-30 minutes or until chickpeas are slightly crispy. (Because I cooked so many chickpeas on my baking sheet, my peas never got crispy, but they were still warm and tender. If you really like them crispy, use two baking sheets and make sure your chickpeas are not crowded.)

While the chickpeas are roasting, in a large skillet, heat oil over medium high heat. Add onions, garlic, and red peppers. Cook for 5-7 minutes until soft. Season with a pinch of salt and a dusting of chili powder and cumin.

To serve, spoon roasted chickpeas and sauteed vegetable mixture evenly down the taco shell and garnish with lettuce, cilantro, avocado slices, lime wedges, tomatoes (if using) and Greek yogurt. Serve!