Chickpea Taco Bowls

Food52

Chickpea Taco Bowls The Best Japanese Pork and Cabbage Dumplings The Best Japanese Pork and Cabbage Dumplings Whole-Wheat Oatmeal Pancakes Whole-Wheat Oatmeal Pancakes

Photo by Alexandra Stafford/Food52

Tweaks for the littles

Smash the chickpeas before serving and make sure toppings are appropriate for babies and small toddlers.

Get the recipe on Food52

Ingredients

For the chickpeas:

1 pound dried chickpeas, or 2-15 oz cans drained and rinsed

3 tablespoons plus 1 teaspoon kosher salt

For the chickpea bowls:

2 tablespoons oil, grapeseed or olive

2 cups diced onions

Kosher salt, to taste

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons cumin

1 cup crushed tomatoes

1 tablespoon cider (or other) vinegar

1 teaspoon sugar

Juice of half a lime, plus more for serving

For serving: grated cheese, sour cream, finely shredded romaine lettuce, quick-pickled onions

More Recipes

View All Recipes