6/08/2015

crispy chickpea tacos with cabbage slaw

Yum

Non-traditional tacos always make me think of Chopped. Whenever some savvy up-and-coming chef gets a basketful of weird, unidentifiable ingredients (candy corn? with radicchio? WHY?), every now and then someone has the clearheaded-ness, even under all that pressure, to put these mystery ingredients into a taco. Suddenly, the crazy components are transformed by the unity of a corn tortilla. If you're really lucky (or maybe really talented), Aarón Sanchez will sing your praises.

Of course, if you don't watch Chopped, then I've lost you already. But really, you should: Tuesdays at 10PM EST. This post is totally not sponsored. But maybe it should be.


What I'm getting at is that when I'm feeling a little lost on what to make for dinner or scratching my head at what remains in our fridge at the end of the week, chances are these leftovers and add-ons will work great inside of a corn tortilla. Which, by the way, have pretty much become a staple in this household. They bring together to otherwise un-introduced ingredients. Like crispy chickpeas and sweet and sour slaw. Just like that, dinner can go from confusing to "Is there enough for seconds?" Of course there is.


For this recipe, you'll need:

1 15-ounce can of chickpeas, drained and rinsed
1/2 teaspoon dried turmeric
1/2 teaspoon paprika
Olive oil
Salt & pepper
1/4 small head purple cabbage, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 cup shredded or thinly sliced carrots (in rainbow colors is fun)
2 tablespoons golden raisins
1 small cucumber, seeded and diced
1/4 cup fresh pineapple, diced
Juice of 1/2 a lime
1 avocado, sliced into wedges
8-10 organic corn tortillas


Preheat your oven to 400 degrees. Place your chickpeas on a small roasting pan and coat with turmeric, paprika, a drizzle of olive oil and a sprinkle of salt and pepper. Shake around until the spices are evenly dispersed and roast for 20-30 minutes or until the chickpeas start to turn golden and split.


Meanwhile, in a medium bowl, toss together your cabbage, bell pepper, carrots and golden raisins. Season with a bit of salt and pepper and a drizzle of oil, if desired. In a smaller bowl, add together your cucumber, pineapple and your juice from 1/2 a lime.

When the chickpeas are out of the oven, warm the tortillas. This works best in a large cast iron skillet (about 30 seconds per side) or in a microwave wrapped in a damp paper towel. (Two at a time is best so they don't get overcrowded/dry out.)


All that's left now is assembly and eating! Top with avocado slices, a little extra lime juice if you want, more salt, more pepper, and even a little hot sauce.