crispy curried chickpea tacos

In this dish:

- red bell pepper

- carrot

- red onion

- chickpeas (one 15 oz. can)

- olive oil

- salt and pepper

- turmeric

- cumin

- curry powder

- greens

- white corn tortillas

- avocado

- sour cream

- lime

Remember when you used to buy just one or two cans of beans per shopping trip?

That's what I'd do, at least, and I realize now how wildly inefficient that was, even for

pre-pandemic times.

These days I’m taking fewer trips to the store and our pantry is better stocked than ever. What hasn’t changed is the stuff we’re cooking with those pantry staples. Long before COVID descended, we’ve been tossing chickpeas in spices, roasting them to crispy, crunchy bits, and wrapping them in warm tortillas with creamy avocado and cool sour cream.

It’s the best use of a can of chickpeas, in my opinion.

Wanna try? Here’s what I do:

Drain and rinse the chickpeas and throw them in a big bowl. Mix them up with about a tablespoon of olive oil and a few shakes each of turmeric, cumin, and curry powder

(if you prefer measurements, I’d say about 1 teaspoon of each). In the past I’ve also

thrown in chili powder, paprika, or garam masala. Have fun!

Toss in chopped onion, carrot, and bell pepper. Season with salt and pepper before dumping it all on a baking sheet and roasting it at 400°F for 20–25 minutes (I usually go in at 15 minutes and give everything a light toss before sending it back to the heat for another

5 or 10 minutes).

If you’ve got hardy kale, throw that in the mix for the last 5 minutes to let it wilt a bit in the oven. If your greens are more tender, like baby kale or spinach, you can wait and add them once the chickpeas are out of the oven.

The rest is taco construction. We heat our tortillas in a skillet, then swipe ‘em with sour cream and avocado before scooping the chickpeas into their final resting place. And don’t pass on that final squeeze of lime juice.

Off you go!