Potato & Chickpea Tacos2013-08-01
- Yield : 3-4 tacos
- Servings : 2
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 5m
Cumin is my favorite spice. If I can add it to my food, I will. I feel this way about hot sauce too. Cumin was one of the most common spices used in the Middle Ages, if that means anything. In addition to loving cumin, I adore tacos. They are easy to make, easy to eat, and filling. So I thought, why not combine tacos with cumin and see what happens? Lunch and dinner for the day resulted. You can also add avocado, when they are not $2.50 each at your local supermarket or farmer’s market.
- 1 russet potato skinned & cubed into bite-sized pieces
- 1-2 leaves of lettuce torn into strips
- 1 tomato, chopped
- 1/2 cup corn (canned, frozen, fresh)
- 1/2 cup chickpeas
- lemon wedges (1 per taco)
- 1/4-1/2 tsp cumin
- salt & pepper, to taste
- hot sauce (optional, except not)
- 4 corn tortillas
Pre-heat oven to 375 F. Prepare your tortillas by spraying or brushing cooking oil on both sides. When oven is heated, SAFELY drape your tortillas over two bars so they fold over the bars. Cook for 8-10 minutes. Remove from oven and set aside.
Place cubed potatoes with a pinch of salt into medium-sized pot, cover with cold water, and bring to boil. Heat on medium-high for 8-10 minutes until soft. Add salt or pepper to taste.
Place chickpeas in a small or medium sized frying pan. Add cumin (if you are me and love cumin, you will add a lot more than 1/2 tsp). Cook on medium-high heat for 3-5 minutes or until cooked through. I did not cook in oil, but you can.
Assemble your tacos! Layer potatoes, chickpeas, tomatoes, and lettuce in your tortilla. Squeeze one lemon wedge over each taco. If you like hot sauce, drizzle hot sauce over taco. Eat.
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