Monday, March 26, 2012

- quick recipe of the week -

Ah, the start of another week...I am definitely loving this daylight savings time! Light out until almost 7:00 p.m...but more importantly, it means summer is on it's way. Woo hoo!!! My absolute favorite season!

Now, onto today's I am featuring Katie from Keep Calm & Carry On. Katie is a lover of all things happy and positive! She enjoys many things including fashion, photography, wine, the Ohio State Buckeyes, health, fitness, the beach, and meeting new people.  She has a wonderful hubby named Billy, and a fur baby named Rocky. And she has an amazing vegetarian recipe to share with us today!

(Image credit Katie)
Roasted Chickpea Tacos
2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp ground cumin
1 tsp sea salt
1 Tbs fresh lime juice
2 Tbs water
15 oz can of chickpeas, drained and rinsed

1 Tbs olive oil
1 onion, sliced
1 garlic clove, minced
3 bell peppers, sliced
8 oz mushrooms, sliced
1 Tbs chili powder
1 tsp ground cumin
1/2 tsp oregano
salt and pepper to taste
juice of one large lime
1/3 cup cilantro
taco shells
diced tomatoes
avocado slices
plain Greek yogurt or sour cream

To roast the chickpeas, preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime, and water. Stir in the chickpeas. Place the seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

While the chickpeas are roasting, in a large skillet, heat the oil over medium heat. Add onions, garlic, peppers, and mushrooms. Cook for 5 minutes. In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, and lime juice. Pour the mixture over the vegetables and cook for another 5 minutes or until the vegetables are tender. Stir in the roasted chickpeas and cilantro.

Spoon roasted chickpea and vegetable mixture evenly in the taco shells. Top with diced tomatoes, avocado, greek yogurt, or sour cream, and any other garnishes.

(Image credit Katie)

Thank you so much Katie! These definitely look good (and nice and healthy). Now I just have to convince my hubby to eat chickpeas in place of meat in his tacos! Be sure to go visit Katie, peruse her super cute blog, and thank her for this delicious recipe.


courtney - larking. said...

So excited to try this -- I'm always on the lookout for great new veggie recipes! Thanks Kyna and Katie :)

Marci @ a smile a day said...

Yummmm this recipe sounds amazing, healthy too!! Thanks for sharing :)

Carlie said...

That sounds and looks delicious!

Shauna said...

looks yummy, will have to try this out!

Christine said...

oh my goodness, staying light until 7:00pm now = amazing!!! We just bought sam a new tricycle and I can't wait for summer when we can use it every. single. day. :).

This recipe sounds delicious, we may just have to try it over here...

Andrea {kerubo mama} said...

Ok, I neeeeeed to eat this now! Thanks for the amazing recipe, Kyna and Katie! xoxo

Katie said...

thanks Kyna for having me today!! :)

Elise said...

Oh my goodness! Just pinned this, it looks amazing!

Elise said...

Oh my goodness! Just pinned this, it looks amazing!

ms.composure said...

stumbled onto your blog and just wanted to leave you a little blog luv! Def enjoyed reading this post!! def looks AMAZING!

Candice Moretti said...

mmmmm. those look and sound positively amazing! Have a great week and enjoy that DST! :)

Brhea {NoPlaceLykeHome} said...

Yum! I am not a vegetarian but love so so many vegetarian recipes :)

I too am loving this daylight savings time!

Recently Roached said...

i recently discovered chick peas. Man so yummy! This recipe sounds delish.

Also, cute earrings! :)

Courtney B said...

I roasted chick peas for the the first time last week and Eric wouldn't touch them! What a punk, ha ha! I thought they were so good to snack on!

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