Camper cooking Pt.3… Crunchy Curried Chickpea Tacos

WE DID IT!

High five y’all! We did it! We found ourselves a super duper, super cute, super lovely flat right smack bang in the middle of town and we are ‘whoop whoop’ ha-ppy. After my last despairing post where I was on the verge of a breakdown (I’m sort of joking) I really didn’t hold out much hope for our situation being resolved anytime soon. But, in spite of my ‘half glass empty’ attitude and our combined perseverance (my Husband officially has the patience of a Saint), something unexpectedly came up that fitted the bill perfectly… I’m literally busting a gut to get into it now and make it a fully fledged home. I feel a ‘squee’ coming on.

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MAKEOVER TIME

In light of our plans actually coming together for once I decided to celebrate by giving the blog a bit of a makeover – I hope you approve. Please let me know any thoughts in the comments, I would love to know your opinions. I sweated over which template to get for a number of days before settling on this very simple theme that seemed to suit the blog perfectly.

I’d been contemplating a change for a while but was waiting for the right time to switch things up a little and it felt best to do it now when we are just at the beginning of our new life adventure. I’m never sure what direction the blog will go in, it’s been several years of highs and lows but I’ve stuck with it – and can’t deny I still get immense pleasure from filling this little part of the internet with whatever I fancy… fashion, food and general ramblings. In other words, it’s fun.

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CRUNCHY CHICKPEAS

Nothing new about crunchy oven roasted chickpeas but maybe putting them in a taco might be? It’s a little bit Mexico meets Morocco via India, which may sound ever so slightly unappealing but believe me when I tell you it works! I had a hankering after chickpeas but didn’t fancy putting them in an actual curry, which is what I normally opt for (I do love a good chana masala) when it suddenly dawned on me I could combine several of my favourite things in one dish… tortillas, chickpeas and curry – with the ever essential fixings, of course, by way of avocado, tomato and sweetcorn. Oh, and don’t let me forget to mention the incredible new addition to our shopping list – Tesco’s new range of vegan cheeses. No lie, the supermarket that I normally loathe has thrown me a curve ball by coming up trumps with the perfect melting, grating, tasting dairy free cheese that virtually laughs in the face of all others. Find it in the refrigerated free-from section and delight in its all round awesomeness with me – actually obsessed.

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RECIPE

1 can chickpeas, drained, rinsed and dried

1 heaped tsp curry powder

generous helping of seasalt

good glug of olive oil

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METHOD

Roast in oven for 20-30 minutes until crunchy, giving them a stir half way through. I would give you an exact temperature but seeing as I did mine in a camper oven that only has an on/off setting it wouldn’t be of much help. If I were to hazard a guess though, I would whack them in at 200 degrees celsius/350 fahrenheit and see how you go….

Build the perfect taco: tortilla, good quality hummus, seasoned sweetcorn & diced tomato, crunchy curried chickpeas topped with avocado, hot sauce and ‘cheese’.

Enjoy!

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