SPICY CHICKPEA TACOS

A great meatless springtime/summertime meal! Tacos are so easy to make - half the time the ingredients are already in your fridge! This recipe is from FOOD&WINE magazine (from the LCBO), one of my favourite places for recipe ideas and inspiration!

Ingredients:
- 1 tbsp vegetable oil
- 1 small onion, diced
- 1 red pepper, chopped
- 2 large garlic cloves, minced
- 1 can chickpeas, rinsed and drained
- 1 large plum tomato, chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano leaves
- 1/2 tsp salt
- 1/2 tsp hot pepper sauce (hot sauce)
- 1 cup frozen corn
- 8 to 10 taco shells, warmed
- Toppings: shredded lettuce, green onions, diced avocado, shredded cheddar cheese, sour cream, chopped cilantro

Directions:
- Heat oil in a large frying pan over medium heat
- Add onion, red pepper, and garlic, stir until onion is soft, 3-5 min.
- Add chickpeas, tomato and seasonings
- Cook stirring frequently just until tomato begins to soften, about 2 minutes
- Then stir in corn
- Continue to stir until corn is hot, 3-5 min.
- Taste, and add more hot sauce if needed
- Partially fill taco shells with chickpea mixture, then layer with favourite toppings
- Shred lettuce, dice avocado, chop green onion
- Layer, sour cream and shredded cheddar cheese
- Top with a few cilantro leaves

BON APPETIT! 

photo credit: food&wine magazine