{"id":6280,"date":"2014-08-04T14:24:57","date_gmt":"2014-08-04T21:24:57","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6280"},"modified":"2014-08-07T20:34:14","modified_gmt":"2014-08-08T03:34:14","slug":"crispy-spicy-tomatoey-chickpea-tacos-w-pickled-onions","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/crispy-spicy-tomatoey-chickpea-tacos-w-pickled-onions\/","title":{"rendered":"Crispy Spicy Tomatoey Chickpea Tacos w\/ Pickled Onions"},"content":{"rendered":"
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\"Chickpea<\/a><\/p>\n

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These Crispy Spicy Tomatoey Chickpea Tacos w\/ Pickled Onions are not really Mexican, not really Indian, but definitely have elements from both cuisines. The chickpeas are cooked in a rich spicy tomatoey gravy with cumin and cinnamon and topped with pickled onions, sour cream and cotija cheese. Yum!<\/p>\n

I’ve made these a couple of times and this time I also added a lot of cilantro to the spicy tomatoey chickpea mixture. The cilantro adds a totally different element and I can’t decide which version I like best! Both ways are good, but different.<\/p>\n

You don’t have to fry the corn tortillas but I think these tacos are much better crispy.<\/p>\n

\"Chickpea<\/a><\/p>\n<\/div>\n

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Pickled Onions<\/span><\/div>\n
1 red onion thinly sliced<\/div>\n
White vinegar<\/div>\n
Juice from a lime<\/div>\n
1 teaspoon sugar
\nSalt<\/p>\n
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  1. Mix the thinly sliced red onions with a few slugs of vinegar, the juice from a lime, sugar and a sprinkle of salt.<\/li>\n
  2. While cooking the other ingredients, stir the onions very once in a while.<\/li>\n<\/ol>\n

    Spicy Tomatoey Chickpeas<\/span>
    \n2 tablespoons coconut oil
    \n1 onion thinly sliced
    \n3 garlic cloves sliced
    \n2-3 green chilis chopped (or sub serrano or jalape\u00f1o)
    \n<\/span>1 teaspoon cumin powder
    \n1\/2 teaspoon cinnamon
    \n1\/2 teaspoon chili powder
    \n1 tomato chopped
    \n2 tablespoons tomato paste
    \n1\/2 tablespoon brown sugar
    \n1 can drained and rinsed\u00a0chick peas (Indo-European brand otherwise check to see of the chick peas are very soft, if not boil in water until very soft)
    \nSalt
    \n1\/4 cup cilantro finely chopped (optional)<\/p>\n

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    1. Heat the coconut oil in a saute pan over high heat and add the onions. Cook until they brown stirring occasionally, a little burnt is good! Take out some of the nicely burnt and crispier onions and set aside. Add the garlic and green chilis and cook for a few minutes. Then add the cumin, cinnamon and chili powder and cook for a minute. Then add the tomato and cook until the tomato is soft. Stir in the tomato paste and brown sugar, then throw the whole mixture into a food processor\/mixie or blender with a little water. Blend to a paste, then add back to the pan.<\/li>\n
    2. Add the chick peas, the onions that were set aside, 1\/2 cup of water, salt and cilantro and cook until the water is mostly evaporated and you’re left with chickpeas in a spicy tomatoey gravy.<\/li>\n<\/ol>\n

      Chick Pea Tacos
      \n<\/span>Coconut oil for frying
      \n<\/span><\/span>Corn tortillas
      \nSpicy tomatoey chickpeas
      \nSpinach
      \nPickled onions
      \nSour cream thinned with a little ice water
      \nCotija cheese crumbled<\/p>\n

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      1. Heat coconut oil in a skillet and fry the corn tortillas folding them in half to make crispy hard shell tacos. Drain on paper towels.<\/li>\n
      2. Fill with the spicy tomatoey chickpeas, spinach, pickled onions, sour cream, and cotija cheese. Sprinkle with cilantro.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n