I've seen versions online where you bake the chickpeas, but I don't care for them in tacos when they get too crunchy and hard. So this is my shortcut version of chickpea tacos that does not involve heating up my apartment by using the oven forever. :D
(it is May and currently 75 in my apartment and it's nearly midnight. the oven is out of the question. :P)
Step 1: Ingredients!
- 1 14.5 oz can chickpeas
- a lime
- 1 tablespoon taco seasoning
- 1 onion, sliced thinly
- 1 garlic clove, minced
- tomatoes and cilantro for serving
Step 2: Prep Work!
Step 3: Cooking, Round One
Step 4: Cooking, Round Two! + Serving
At this point, you're going to deglaze the pan with the juice of half a lime and a tablespoon or so of water. Scrape up all the yummy spices and onions that are probably a little stuck to the bottom. :D
After this, the mix should be moist but not overly wet. If you'd like a more ground beef-like texture, you can use a potato masher to break the chickpeas up a little. Turn off the heat and serve!
This is perfect with tomatoes and cilantro on tortillas! I'm sure it would be excellent with a little sour cream too. I always like to make sure I've got a lime to squeeze over the top.