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. (Ancho chili powder is made solely from dried ancho chile peppers – instead of being a blend of spices like your typical chili powder. That means it adds lots of flavor, but it isn’t hot because cayenne isn’t involved.)
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. I’d say we have chickpea tacos at least a couple times a month.
Chickpea tacos for two 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.
I recommend doubling this recipe if you want to insure leftovers. It doesn’t take much extra work, and the pay-off is that lunch the next day is already made!
With a blend of ancho chili powder, paprika, cumin, and a squeeze of lime juice, these tacos have layers of warming, spicy flavors.
See how to make chickpea tacos here:
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