Thursday, June 04, 2015

Garbanzo Beans/ Chickpea Tacos 鹰嘴豆玉米饼

I have not ventured into the world of tacos. One reason being, I hardly (or never?) have tacos, either store-bought or dining outside, so consequently not making it at home. After making burrito (wrap) at home the other time and loving the idea of customizing the filling, I decided: why not give tacos a go?

That was after I saw the stone-ground corn tortilla from Trader Joes and thought, in order to try this product, I should make tacos at home.

Reverse thinking - blame it on blogging.

Purely ignorant of the tacos world, I did not even know tacos are classified into hard-shell, soft-shell, crispy, puffy. etc. I gathered that what I am making today is soft-shell tacos due to the supple tortilla texture of the tacos.

The vegetarian (and vegan) filling was basic, leaning towards fuss-free cooking, but certainly, not mess-free eating. Perhaps that happens to beans tacos? A few garbanzo beans/chickpeas occasionally fell out of the tacos while being consumed.

Garbanzo Beans/ Chickpea Corn Tortilla Taco 鹰嘴豆玉米饼
1 can organic chickpea, drained and rinsed 2-3 times to remove the "foamy" liquid
1 shallot
2 cloves garlic
Pinch of turmeric, and black pepper
Pinch of sea pepper to taste
1/2 organic red bell pepper
1 small persian cucumber o 1/2 hothouse cucumber
1-2tbsp extra-virgin olive oil (EVOO)
Juice of 1/2 lemon
1-2 tbsp finely chopped cilantro and green onions
1 avocado, sliced to 6-8 wedges

Directions: Saute shallots, garlic, add turmeric and black pepper for about 2mins, then add chickpea and mix well. Salt to taste. In the bowl of finely chopped bell pepper and cucumber, add in the chickpea mixture, EVOO, lemon juice and give it a a good toss.

Warm the tortillas. I like to just place them in a wide-area pan, cover the pan and steam them warm. The tortillas will just soften to a supple texture - which means, READY! Fill up the tacos, and add a slice of avocado before enjoying.

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