Today I’m giving you a bonus recipe. I’ve included this on the blog before, but this method will change your life, so it deserves repeating.
On the weekend I made a big batch of chickpeas in the slow cooker. This is a super simple method for cooking chickpeas, if you have a slow cooker give it a try. It takes all of 2 minutes to prep and then maybe another 2-3 to clean up afterwards. I’m sure you can find 5 minutes to stock your freezer with 6 cups of cooked chickpeas? No cans. No nasty chemicals.
- 1 pound of chickpeas (2-3 cups)
- 6-8 cups of water (so that your slow-cooker is about 50-75% full, measure at least 2.5 cups of water per cup of dried chickpeas)
- 1/2 teaspoon of salt
- 2 bay leaves
Pour everything into to your slow-cooker and cook on high for 3 hours. I set my slowcooker for 3 hours and then my cooker will switch itself to “keep warm” and I just let it sit until I’m ready to deal with it.
Drain and freeze in 1-2 cup freezer bags.
You’re welcome.
I made these roasted chickpea tacos on Sunday night along with that yummy green pea and avocado guacamole. Basically you take chickpeas, toss them with some Mexican spices and bake them in the oven until they get a little bit crispy. Toss the cooked or canned chickpeas with the marinade and let them soak while the oven heats up. Spread them on a cookie sheet and bake. Easy-peasy. While they bake you have time to chop some tomatoes and lettuce, make guac, or check your facebook. If you remember you could give them a stir once or twice while they are baking. You want them to be just a bit crispy. Not totally dried out.
The texture is surprising in tacos.
We kept it all vegan this time and served with chopped tomatoes, cilantro and slathered on the guac.
Save any leftovers! The chickpeas are great on top of your lunch salad the next day.
Roasted Chickpea Tacos
Ingredients
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- a pinch of cayenne optional
- 1 teaspoon sea salt
- Juice of one lime
- 2 tablespoons water
- 2 cups cooked chickpeas
Instructions
- Preheat oven to 375 degrees. In a large bowl, combine spices, lime juice and water. Add chickpeas and mix well to cover all the chickpeas. Let them soak up the juices of the marinade for about 10 minutes while the oven heats up.
- Lightly oil a baking sheet, or spray with cooking spray. Spread the chickpeas on the tray and bake 20-30 minutes or until slightly crispy. Stir if you remember.
- Serve with all the fixings.
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!
“Stir if you remember.” Love it!
My favourite kind of recipe 🙂
Oh m gosh, I just made these tacos (added carmelized onions along with the guac) and served them with your Quinoa and Avocado Salad Collard wraps, and the serving dishes are EMPTY!! These tacos rock! My son ate 4 of those wraps! Raw collard greens….he couldn’g get enough. Thank you for sharing with us. Your recipes have really enriched my life, and your blog has my son and I on a secret jog/walk program. When we build up to a full 30 mins of jogging, we’re going to announce our accomplishment to my husband. You’ve given me a boost!
Wow… I have never had such a amazing response. Thank-you for sharing your story. I think it’s so awesome that you have gotten your son involved in making healthy choices and getting active. This is a huge accomplishment. Many people are afraid to just start. You have done something so important for your son.
Aren’t those taco’s great!? Carmelized onions would be so good. I will have to add that next time.
Joining you from the Meatless Monday Blog Hop! What a yummy recipe! I will be trying this for sure! I am now following you on all social media. Hope you will stop by and do the same!
Sandra
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