Friday, November 14

Thai Chickpea Tacos


Blogging dinner recipes in the winter is tough for me.  In order to do so, I have to cook the meal at 1-2 pm so I can shoot it before 3-4pm when it starts to get dark.  I have to pick the kids up at school at 2:20 soooo, that doesn't really work for me. Plus, by the time I am done with photos, the food is cold. 
No one here wants cold food, or to have to microwave it, zapping the flavor and texture. Therefor I don  not blog dinner as often as I would like to! 
Over the weekend I got a little lucky and we decided to eat a late lunch, and I made one of Steve's favorite weeknight dinners. Thai Chickpea Tacos. Sounds weird I know, a little Asian, Middle Eastern and Mexican fusion. It is a magnificent combination. First I pan fry the chickpeas with some Sriracha and lime juice until they are crispy, then top them with my favorite easy spicy peanut sauce and serve in a flour tortilla with an Asian slaw and avocado.  It really is one of of the easiest, healthy weeknight meals on our dinner rotation. I am a little embarrassed to admit, that we sometimes eat them more than once a week! 
Thai Chickpea Tacos

Ingredients:
For the chickpeas:
2 cups chickpeas, soaked, rinsed, and  drained (canned can be used as well)
1 tbs peanut oil (Olive oil if you don't have peanut on hand)
1 tbs Sriracha hot sauce
1 tsp fresh lime juice
1 tbs soy sauce
For the Peanut Sauce:
1/3 cup creamy peanut butter
1 tbs soy sauce
1 tbs garlic chili paste
2 tbs water
2 tbs diced scallions
For the Slaw:
1 package of shredded cabbage and carrot
2 scallions sliced thin
1/2 cup of your favorite slaw dressing
1 tsp sesame oil
1/2 tsp Sriracha hot sauce
1/2 tsp rice wine vinegar
1/4 tsp kosher salt
Directions:

Pan fry the chickpeas over medium/high heat with the peanut oil. Once they start to crisp, add in Sriracha, lime juice,  and soy sauce. Once coated, remove from heat.
To prepare your peanut sauce, heat all of the ingredients together over medium low heat, in a small sauce pan. Mix continuously until the mixture is smooth, if it is too thick add a bit more water. 
For the slaw, mix all of your ingredients together in a mixing bowl. 
Serve chickpeas in a warmed flour tortilla, drizzle with peanut sauce and top with coleslaw. 
Other additional topping options: Avocado, sesame seeds, diced cilantro, green onions, kimchi, 

Photobucket

5 comments:

  1. These look quite delicious my friend. I am having a love affair with chickpeas right now!

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  2. Carrie, Asian, Middle Eastern and Mexican fusion sounds good to me. . why not mix it up. . especially if you're going to end up with fabulous tacos like this! And what's wrong with eating these more than once a week?! They're fabulous and healthy and you're not getting take-out or fast food so I think these are winning, yo. I'm totally going to try this!

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  3. Yes Please! This is right up my ally! Definitely making these! I think I could marry my crockpot if things with my hubby didn't work out ;)

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  4. I don't think eating this more than once a week is anything to be embarrassed about. Love all the great flavors here!

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  5. Yum! These sound great. I love the idea of using chickpeas.

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