I’m flashing back today to one of the first recipes on Cadry’s Kitchen – chickpea tacos. They’re an easy weeknight dinner that I’ve been making for years. (Literally. The first time I posted my chickpea taco recipe it was 2009. A young Barack Obama was inaugurated as president. I would blast I Got a Feeling while I did my hair, and the U.S. postage stamp cost 42 cents.)
Over time, the spices and seasonings for chickpea tacos have changed slightly. I’ve fallen in love with ancho chili powder, and I now prefer stuffing the tacos with green leaf lettuce instead of spinach.
While the little details have shifted, chickpea tacos have remained a mainstay on my table. It’s an easy weeknight dinner that always sounds good. Tacos for two (usually with enough left over for David’s lunch the next day) are ready in under a half an hour. Plus, with chickpeas as the main component, it’s an inexpensive meal made with ingredients I usually have on hand.
With a blend of ancho chili powder, paprika, cumin, and a squeeze of lime juice, these tacos have layers of warming, spicy flavors. I top them with guacamole or avocado, and they’re perfect with a side of rice, nachos, or as a complete meal all on their own.
P.S. I know that spring cleaning is usually relegated to homes, but I’m feeling it around my blog as I’m coming up on six years of writing Cadry’s Kitchen at the end of May.
In the spirit of updating and renewal, I’m in the process of getting my blog redesigned. (I’m so excited!! I can’t wait to reveal it once it’s ready.) I’m also going through old posts, hiding the ones that are no longer relevant, and polishing the ones that are showing their age. So expect to see more posts with some new-and-improved photos and refreshed recipes.