Roasted Chickpea Tacos

Last night I decided to pretend that I was on Iron Chef instead of doing my work.  In retrospect, this was not the best idea.  I don’t know what it was about last night, but I wanted to do nothing related to law school.  I did everything I could to avoid doing actual work.  That meant washing nearly all the dishes in our dishwasher, which is currently broken.  I then went ahead and made dinner.  Made some random kale.  Cleaned the counters off.  Baked some rainbow sprinkle blondies.  Then it was eight o’clock and I had to watch The Following.

By the way, if you are not watching that show start immediately.  It is SO GOOD.

Anyhoo, then it was nine and I had to face the sad fact that I did, in fact, have work to do and I could not put it off any longer.  I actually ended up being very productive for the next two hours and went to bed without an ounce of guilt.

I mentioned dinner above, and it was one to put in the books.  As you might ascertain from the title of this post, I made roasted chickpea tacos ala Mama Pea.  It’s the perfect weeknight meal that is not only delicious but surprisingly healthy.  Crispy spiced chickpeas are paired with salsa, cheese and soft flour taco shells.  I didn’t even miss the meat in here because the chickpeas were so flavorful.  I have the leftovers on dock for lunch this afternoon, and I am already counting down the hours until lunchtime.

So, the bottom line is you should make these.  But preferably in a week when I am out of leftovers and you can invite me over.  I’ll bring the margaritas.


Roasted Chickpea Tacos

Photo: More tacos is always the correct answer

Ingredients:

1 14 oz can of chickpeas

2 tsps chili powder

1 1/2 tsp cumin

1/4 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1 tsp salt

1 tbsp lime juice

2 tbsp water

8 taco shells

Taco trimmings:  salsa, cheese, guacamole, sour cream, etc.

Directions:

Mix together all the ingredients except for the taco shells and taco trimmings and let marinate for 30 minutes.

Preheat oven to 375 degrees.

Roast chickpeas until slightly crispy, 25-30 minutes.  Assemble the chickpeas and trimmings in the taco shells.  

Stuff your face.

Source:  Peas and Thank You

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Utilizing Leftovers: Spicy Taco Salad

I started law school about two weeks ago, and I am continually surprised by just how much it is like high school.  The class is broken down into four sections, so you pretty much have all your classes with the same 50 people.  You then see those same 50 people in the hallways.  You eat lunch with them.  You wax and wane about your professors.  Complain about the work.  If that isn’t high school enough, you have lockers.  And you actually use them.

I forgot how great lockers are.  You can bring a bunch of really unnecessary things to school and then just stuff them in your locker.  My only qualm is that I got one of the half lockers.  My roommate (among others) has a full locker and I am super jealous.  She can fit so many more pictures of Orlando Bloom on her locker door.

The biggest high-school-thing about law school, though, are the hours.  Since I did speech and theater in high school, I pretty much was there from 9-5, if not later, every day.  College was a crazy-laissez-faire time of starting class at ten and ending by three — maybe with the occasional meeting on a weeknight.  Law school is pretty much an 8-5 beast, meaning when I get home all I want to do is curl on the couch with Veronica Mars.  This has made me really work the versatility of leftovers.

Last week I had a bunch of leftover taco meat from Taco Tuesday, and I used that and the leftover fixings to make some taco salads.  Not the most innovative use of the meat, but they were delicious.  With some guacamole mixed in, balsamic black bean salsa, and crushed chips it was the perfect quick-and-easy dinner.

Spicy Taco Salad

Ingredients:                                                                                                  Taco Meat Ingredients:

1/2 cup taco meat (recipe below)                                                            1 lb ground beef

1/3 cup balsamic black bean salsa                                                         1/2 cup onion, diced

1 tbsp guacamole                                                                                         1 tbsp chili powder

1/2 cup shredded lettuce                                                                            2 tsp cumin, coriander

2 tbsp cheese                                                                                                  3 cloves garlic, minced

handful of chips, crushed                                                                           salt/pepper

 

Directions:

For the meat, saute 1/2 cup diced onion in oil until softened.  Add the meat and break apart, browning the meat.  Add the garlic and spices, and cook until meat is completely browned.  Drain before serving.

Combine all ingredients.  Eat.  Repeat.