Chickpea Taco Bowl with Green Chile, Tomato and Cheddar
I have to be honest, it seems so trite to simply share a recipe right now while so many people are fighting for their most fundamental rights. This past weekend I felt so helpless and frustrated. Sure we donated to organizations supporting refugees and immigrants, but it didn’t feel like enough. It’s difficult to know how to move forward with life when our brothers and sisters are having their lives ripped away from them. But here we are. We all need to eat and take care of ourselves and follow our best instincts to care for and support one another. This is what we do and will continue to do. So here’s a delicious, quick and pretty cheap recipe.
It’s the winter and I just never want to eat salad in the winter. It just seems too cold! I want vegetables, but I want them warm, so I was totally taken with this wonderful simple idea for a taco bowl that my lovely friend Alex Stafford shared over at food 52. Of course I love that she suggests cooking the chickpeas from dried, which I totally encourage you to do if you eat chickpeas regularly. I wanted to make something similar right away using what I had in the cupboard, and lo and behold I had a can of chickpeas. I was just going to enjoy this creation for lunch and call it a day, but it turned out so delicious and easy I thought I’d share with you. So here is a bowl of warm chickpeas flavored with my favorite hatch chiles, tomatoes, onion and cheddar and tossed with shredded lettuce for added crunch. If you have sour cream, tortilla chips, avocado or anything like that to add, this bowl will only get better. And it’s possible that if you are not a pregnant lady this may feed more than one person 😉
