Creamy Mushroom Soup

Creamy Mushroom Soup

*photos updated December 2011*

Inspiration: It was another week, and B and I needed another soup to take to work for lunches!

What we Loved: The flavor of this soup was really fantastic. It was rich and earthy, full of the herby flavors of thyme and rosemary and the great earthiness of mushrooms. I really can’t think of a better word than earthy to describe this meal. And being finished with cream, I found this soup to be very filling, too! I could barely finish my lunch servings. I’ve really grown to love mushrooms over the past few years, and B has always loved them, so we both quite enjoyed the rich mushroom flavor that this soup had to offer.

Helpful Hints: Since mushrooms are the predominant ingredient in this soup, I wouldn’t give it a try unless you’re sure that you love them! It’s a mushroom meal through and through. That being said, if you do like mushrooms, then I can almost guarantee that you’ll love this soup! I used thyme and rosemary as my complimenting herbs, but the original recipe called for thyme and sage. Oregano or tarragon would also work well, I think, if you prefer those herbs. The soup will have a little bit of a different spin depending on which herbs you use, but the mushrooms are really the main flavor, so there’s some room to experiment.

Creamy Mushroom Soup
Source: Closet Cooking

I was trying to stretch the recipe, so I used more mushrooms than called for. I also changed the herbs and decided not to roast the mushrooms to save some time. Here’s the recipe as I made it.

Extra virgin olive oil
24 oz baby portabella mushrooms, cleaned and sliced
1 sweet onion, roughly chopped
2 large cloves garlic, roughly chopped
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Salt and pepper, to taste
4 cups stock (I used chicken, but use vegetable to keep this recipe vegetarian)
1 cup heavy cream

1. Heat a good drizzle of olive oil in a large saute pan. Add the mushrooms, 1 teaspooon of the thyme, and salt and pepper. Saute until the water released from the mushrooms evaporates and the mushrooms begin to brown, approximately 15-20 minutes.

2. While the mushrooms are cooking, heat a drizzle of olive oil in a large pot. Add the onion, and cook until softened, approximately 4-5 minutes.

3. Add the garlic, additional teaspoon of thyme, and rosemary to the pot with the onions. Cook for an additional minute.

4. Add the mushrooms and the stock, and simmer for 10 minutes.

5. Puree the soup with an immersion blender or a food processor.

6. Mix in the heavy cream, and season to taste with salt and pepper.  I ended up adding about a teaspoon of salt in total, but make sure to add the salt slowly and adjust to your preference.

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Roasted Pepper Soup

Inspiration: After all of the rush of the holidays and a busy end to 2009, one of the things that I’ve been enjoying in 2010 is having some time at home on the weekends. I’ve gotten into the habit of making B and I a batch of soup on Saturday or Sunday that we can take for lunches during the week. So I may be posting a few more soup recipes than usual from here on out, at least while it’s still winter!

What we Loved: I really enjoyed the simplicity of this soup and the subtlety of the flavor. If you haven’t had roasted bell peppers before, they taste completely different than raw bell peppers or even bell peppers that have been cooked in a different way. They have a very distinct and delicious charred flavor, and that’s exactly what this soup tasted like. It was rich with that pepper flavor and just a tiny touch of sweetness from the buttermilk. And I couldn’t help but think how healthy I was being as I ate a bowl of this vegetable-packed soup and a salad for lunch. 

Helpful Hints: I think that this soup would be great with a dollop of sour cream, as mentioned in the original recipe, or with some nice cubes of avocado and pepperjack cheese. Also, the original recipe called for the skins to be removed from the peppers after broiling, but I left them on so that they would give the soup even more of that roasted pepper flavor.

Roasted Pepper Soup
Source: A Good Appetite

I doubled this recipe and changed it just a bit to suit my tastes. Here’s the recipe as I made it.

6 large bell peppers (I used two red, two yellow, and two orange)
1 large jalapeno
Extra virgin olive oil
2 yellow onions, roughly chopped
4 cloves garlic, roughly chopped
1 teaspoon salt
3 stems thyme, stems removed
Pinch of red pepper flakes
5 cups vegetable or chicken stock (using vegetable stock to keep this recipe vegetarian)
2 cups milk or buttermilk (I used one cup of buttermilk and one cup of skim milk)

1. Preheat the broiler, and line a baking sheet with foil. Cut the bell peppers and the jalapeno in half, removing the stems and seeds. Place them on the foil, and broil until charred, about 10-15 minutes. Remove the peppers from the oven and let cool.

2. While the peppers are cooking, heat a drizzle of olive oil in a large soup pot. Add the onion, and saute until tender. Add the garlic, and cook for an additional minute. Add the salt, thyme, red pepper flakes, and broth, and bring to a boil.

3. Reduce the heat to a simmer. Add the peppers, and let cook for another 5-10 minutes.

4. Puree the soup with an immersion blender or in a food processor. Add the buttermilk/milk, and gently heat to serving temperature.

Tofu Parmesan

Inspiration: What I really love about tofu is that no matter how it’s cooked, it does a great job of absorbing all of the other ingredients that it’s cooked with. You really can use it in all sorts of recipes with great results, even recipes where you wouldn’t expect tofu to be a main ingredient. I’ve been wanting to try this tofu Parmesan recipe for a long time, because I found the use of tofu in an Italian dish so unexpected and intriguing.

What we Loved: B and I both really enjoyed this weeknight meal. I particularly liked the crispy coating on the tofu and the bright flavor of the marinara sauce in this dish. And of course, the gooey strings of mozzarella went wonderfully with the rest of the Italian flavors, especially if you got a little bit of everything in one bite.  This dish is a great substitute for chicken Parmesan if you’re looking for a meatless meal.  And if you haven’t had tofu before, it has a very mild flavor that really allows the other ingredients in the dish to shine. In this case, that’s a lot of crispy, cheesy, tomatoey Italian flavors.

Helpful Hints: I might recommend cooking this meal in a nonstick pan, if you have one. I used a stainless steel pan, and I really had a hard time with the crust on the tofu sticking to the pan. If you use stainless, be sure to add plenty of oil!

Tofu Parmesan
Source: Adapted from I found Happy and serves 2

I changed the recipe around a bit to suit my tastes. Here’s the recipe as I made it.

1 container extra firm tofu
1 egg
1/4 – 1/3 cup almond meal (or you could use breadcrumbs)
1/4 cup freshly grated Parmesan cheese
Extra virgin olive oil
1/2 cup marinara sauce
1/4 cup freshly grated mozzarella cheese

1. Drain the tofu, and pat dry with paper towels. Slice the tofu lengthwise into two thick slices, and then cut each slice in half so that you have a total of four pieces. Pat dry again.

2. Beat the egg in a shallow bowl. Add the Parmesan cheese to a food processor, and pulse until it is finely ground. Mix the Parmesan with the almond meal in a second shallow bowl.

3. Dip the tofu slices in the egg, and then dip them into the Parmesan mixture. Place on a plate and set aside.

4. Heat a healthy amount of olive oil in a saute pan over medium heat, enough to generously coat the bottom of the pan. Add the tofu slices, and cook for 3-4 minutes, until browned. Flip the tofu, and cook for an additional 3-4 minutes.

5. While the tofu is cooking, heat the marinara in a small sauce pan.

6. When the tofu slices are almost finished cooking, spoon a bit of the marinara sauce on top. Sprinkle the mozzarella on top of the sauce. Cover the pan, and cook until the cheese is melted, just a minute or so.

7. Serve the tofu slices with the extra marinara.

Saag Paneer

Saag Paneer (Curry with Spinach and Cheese)

*Photos updated January 2012*

Inspiration: We have been eating food other than Indian lately, but with the recent successes that I’ve had cooking chicken tikka masala and shahi korma, I’ve been really looking to find and try new Indian recipes. B and I went out to an Indian restaurant recently and had this spinach and cheese dish, and we both really loved it. I always love to be inspired by restaurant meals!

What we Loved: This is the third Indian recipe that I’ve made in about a week and a half that has been absolutely delicious. Paneer cheese doesn’t have a whole lot of flavor on its own, but B and I both really loved the nice, brown crust on the cheese and how the creamy spinach sauce went so well with the texture and mild flavor of the cheese. This dish is loaded with spinach, but it doesn’t in any way taste like you’re eating a bowl of spinach. The curry sauce contains so many spices that combine really well with the cream, spinach, and cheese for a wonderfully flavorful curry that has a nice, yellow color from the turmeric that is added to the sauce. There’s a bit of richness from the cream and tomato, a fresh vegetable flavor from the spinach, and a wonderful, creamy depth of spices from the sauce. This is definitely another success!

Helpful Hints: I was a bit worried about sauteeing the paneer, since it is a cheese and I didn’t want it to melt into a gooey mess. It’s a very firm cheese, though, and it won’t melt. In a hot pan, it sautees up very quickly, so keep a careful eye on it. I only needed a minute or two per batch.

Saag Paneer
Source: Tea & Cookies

I modified the recipe just a bit. Here’s the recipe as I made it.

Butter
8 oz paneer cheese, chopped into cubes
1 large onion, chopped
1 teaspoon cumin seeds (or ground cumin powder)
1 stick cinnamon (or about 1/4 teaspoon ground cinnamon)
3 small bay leaves
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
2 small tomatoes, chopped
1 16 oz bag frozen spinach, thawed
Good pinch of red pepper flakes
Good pinch of cloves
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 tesapoon garam masala
1 teaspoon salt
1/2 teaspoon black pepper
2 heaping tablespoons tomato paste
1 cup cream

1. Heat a pat of  butter in a saute pan over medium high heat. Add the paneer cubes and saute until golden, just a few minutes. Remove the paneer from the pan and set aside.

2. Add another pat of butter to the pan. Saute the onion until soft, approximately 5 minutes. Add the cumin seeds, cardamom, cinnamon stick, bay leaves, garlic, ginger, and tomato. Mix to combine.

3. Add the spinach to the pan, and stir to combine. Saute for approximately 5 minutes, letting the water from the spinach cook off.

4.  Add the red pepper flakes, cloves, turmeric, coriander, garam masala, salt, and pepper. Stir to combine.

5. Add the cream and tomato paste, and mix everything well to combine. Bring to a simmer, and continue to cook for approximately 5 minutes.

Roasted Red Pepper and Black Bean Soup

Black Bean and Roasted Red Pepper Soup

Inspiration: I’ve seen a lot of recipes for various kinds of black bean soup floating around the internet lately. While trying to plan a week of lighter suppers to counteract my love of beer, wine, cheese, etc., etc., I decided that a black bean soup would be perfect. And it just so happened that I served this on the first day of fall, too, which was nice.

What we Loved: I chose this particular black bean soup recipe because it had so many ingredients in it that B and I both adore. Black beans, roasted red peppers, chiles in adobo sauce, a heaping cup of cilantro. I had high hopes for this recipe, and it really didn’t dissapoint. While B was eating, he said that it would have to be a repeat recipe in our household for sure. That’s always a good thing! The flavor combination is really just amazing, with a nice smoky flavor from the adobo sauce and the roasted peppers and a great freshness from the cilantro. The soup turned out really thick and creamy, too, and it was also very spicy, which we loved. I really enjoyed this soup topped with plenty of avocado and green onions.

Helpful Hints: Because of the chile in adobo, this soup is very spicy. If you don’t like much spice, I would consider adding just a bit of the adobo sauce to keep the nice, smoky flavor, or maybe just a small amount of the pepper. I added one chile and some sauce for a super spicy soup. The soup in the original recipe was topped with sour cream, which I omitted because I needed to use up some vegetables instead, but next time I would definitely serve this with sour cream! The nice chill of the sour cream would really pair wonderfully with that spicy heat.

Roasted Red Pepper and Black Bean Soup

Source: A Good Appetite

I changed a few things around in this recipe, using canned beans and using cilantro instead of parsley. Here’s the recipe as I made it.

2 cans black beans, drained and rinsed
Extra virgin olive oil
1 cup vidalia onion, chopped
2 cloves garlic, chopped
2 red peppers, roasted, stems and seeds removed, and chopped
1 chipotle pepper in adobo sauce, chopped
1/2 tablespoon dried oregano
1 cup fresh cilantro
Kosher salt
2 cups chicken broth (or vegetable broth to keep this vegetarian)

1. Heat a drizzle of olive oil over medium heat in a pot. Add the onion, and cook until tender, approximately 5 minutes. Add the garlic, and continue to cook for an additional minute.

2. Stir in the red peppers, chipotle, oregano, cilantro, and a big pinch fo salt. Cook for approximately 5 minutes, stirring occasionally. Add the chicken broth and one can of black beans, and stir to combine.

3. Pour the soup into a food processor, and process until very smooth. I let my food processor run for several minutes to achieve the right consistency. Alternatively, use an immersion blender.

4. Return the soup to the pot. Add the remaining can of beans. Cover, and reduce the heat to low. Simmer for approximately 15 minutes and serve. Top with sour cream, yogurt, avocado, green onions, or any other desired toppings.

Zucchini, Onion, and Cheddar Quesadillas

Inspiration: B’s parents gave us a ton of fresh vegetables from their garden. A ton.  So instead of picking out what vegetables I need at the grocery store, I’ve got a whole supply of produce that I need to figure out what to do with. It’s really fun, and I’ve got a list of new recipes all lined up.

What we Loved: To be honest, I wasn’t sure what to expect with these quesadillas. I wasn’t even sure that they would be all that great. As it turned out, B and I both loved them. They were crispy on the outside, and the fresh zucchini and sweet onion flavors paired really well with the sharp cheddar cheese on the inside. I used a sparing amount of cheese, which I liked a lot because I could really taste the freshness of the vegetables. I served these with a tomato salad for a light summer meal that I plan to make again and again.

Helpful Hints: After grating your zucchini and onion, be sure to drain as much water from the vegetables as you can, to ensure that there isn’t too much moisture in the quesadillas.

Zucchini, Onion, and Cheddar Quesadillas
Source: Original Recipe

1 small zucchini
1/2 small Vidalia onion
1/2 cup freshly shredded cheddar cheese
4 flour tortillas
Extra virgin olive oil

1. Grate the zucchini and the onion on a box grater. Pat the grated zucchini and onion between paper towels to absorb as much moisture as possible. You will need to use several paper towels to absorb all of the moisture.

2. To assemble the quesadillas, sprinkle 1/4 of the cheddar cheese on a flour tortilla, then top with half of the zucchini and onion mixture. Top with another 1/4 of the cheese, and then top with a second tortilla. Repeat with the second quesadilla.

3. Heat a drizzle of olive oil in a saute pan, enough to very lightly coat the bottom of the pan. When the oil is hot, add one quesadilla to the pan. Saute until the cheese is melted and the tortilla is browned, approximately 2 minutes per side. Repeat with the second quesadilla.

4. Slice into wedges and serve.

Stuffed Bell Peppers with Black Beans and Cheddar

Inspiration: It’s great to have meals sometimes that can use up all of your leftover odds and ends in the refrigerator and pantry. Somehow this week, I managed to overbuy all kinds of produce, and I found myself with a drawer full of vegetables that needed to be used. Omelets and pastas are other great meals for these situations, but I had a lot of vegetables with TexMex flavors, so I decided on stuffed peppers.

What we Loved: I really loved the flavor of the stuffing in these peppers. I put together a mix of black beans, garlic, onions, tomatoes, cilantro, and black olives, and the resulting filling tasted really great both cold and after having been cooked inside the peppers. I had some extra filling, so I snacked on it as I prepared supper, and B ate the rest alongside his meal. I served these with some avocado slices sprinkled with Kosher salt for a nice, vegetable-filled supper.

Helpful Hints: I would suggest making sure to cover your baking pan with foil before cooking the peppers. I didn’t, and the black beans that were on top before I added the cheese got far too crispy in the oven.

Stuffed Bell Peppers with Black Beans and Cheddar
Source: Original Recipe to serve 2

2 bell peppers, any color
1 can black beans, drained and rinsed
1 roma tomato, chopped
10 black olives, roughly chopped
1 generous bunch cilantro, chopped
1/2 vidalia onion, chopped
2 large cloves garlic, minced
Kosher salt and black pepper
Extra virgin olive oil
1/4 cup freshly shredded cheddar cheese
1 avocado

1. Slice the peppers in half vertically, and remove the seeds and insides. Set the peppers in a baking dish.

2. Heat a drizzle of exra virgin olive oil in a saute pan. Saute the onions for two to three minutes, until softened. Add the garlic, and saute for an additional minute.

3. Place the onions in a bowl. Add the black beans, tomato, black olives, and cilantro. Mix well, and season to taste with salt and pepper.

4. Fill each bell pepper to the top with the black bean filling.

5. Cover the baking dish with foil, and bake at 400 degrees for 40 minutes.

6. Remove the baking dish from the oven, and discard the foil. Sprinkle some of the cheddar cheese on each pepper, and return to the oven. Cook for an additional five minutes, or until the cheese is melted.

7. Serve with salted avocado slices for garnish.

Spinach, Feta, and Pine Nut Tart

Inspiration: I don’t buy phyllo dough often. There are a lot of sheets in just one box, and they don’t last very long in the fridge, so I only buy it when I have a lot of meals lined up that use phyllo. I’ve had this recipe bookmarked for quite some time for just an occasion.

What we Loved: Before I made this tart, I was wondering if it was going to turn out a lot like spanakopita, because it uses many of the same ingredients. I was very surprised and happy to find out that this recipe had its own unique texture and taste that was very different from spanakopita. In particular, I really thought that the pine nuts and the Parmesan cheese gave the tart a really great flavor. The pine nuts were buttery and had a nice toasted taste, and the Parmesan cheese cooked really well into the top of the spinach and into the layers of crust, giving the tart a rich and nutty flavor. My favorite part about this recipe was that the tart came out of the oven really thin and really crispy, so that you could pick up the pieces like a piece of crispy thin-crust pizza. I still used a fork and a knife, because phyllo dough tends to make a mess, but I really loved that unexpected crispy texture. I served this with some roasted tomato soup for a nice, light supper.

Helpful Hints: The original recipe calls for you to use butter between the phyllo dough layers, but unless I’m making baklava, I almost always use extra virgin olive oil when working with phyllo. I think that it works great, but if you want that richer flavor, use butter.

Spinach, Feta, and Pine Nut Tart
Source: Annie’s Eats, originally from Epicurious

I made a few changes to the ingredients to adjust to what I had on hand and to my preferences. Here’s the recipe as I made it.

½ cup pine nuts
1 medium onion, finely chopped
2 cloves garlic, minced
Extra virgin olive oil
1 16 oz package frozen chopped spinach
2 large eggs
½ teaspoon salt
½ cup crumbled feta cheese
7 sheets phyllo dough (12”x17”)
1/2 cup freshly grated Parmesan

1. Toast the pine nuts in a small saucepan over medium heat until lightly browned.

2. Cook the frozen spinach according to package instructions. Drain all excess water from the spinach.

3. Heat a drizzle of olive oil in a saute pan over medium heat. Saute the onions until they are softened. Add the garlic, and saute for an additional minute.

4. Whisk the eggs in a large bowl. Add the spinach, onions, pine nuts, salt, and feta, and stir to combine.

5. Place the phyllo sheets on a clean surface, covered with a damp towl. Pour some extra virgin olive oil on a small plate, and grease a baking sheet.

6. Place one sheet of phyllo dough on the baking sheet, and brush lightly with oil. Sprinkle with just a bit of Parmesan cheese. Repeat with the rest of the phyllo sheets.

7. Spoon the spinach filling on top of the phyllo, spreading evenly and leaving the outer 1 1/2 inches of phyllo dough free of filling.

8. Fold the edges of the phyllo dough pastry over the filling, leaving the center uncovered. Lightly brush the top of the phyllo dough with oil, and sprinkle the remaining Parmesan cheese over the spinach filling.

9. Bake at 375 for approximately 15 minutes, or until the crust is browned.

Black Bean Burgers with Cumin Cheese and Avocado

Black Bean Burgers with Cumin Cheese and Avocado

*Photo and Content Updated May 2012*

Inspiration: Brandon and I have had a fabulous summer. We’ve been riding bikes, grilling out, and generally enjoying the great weather. We were lucky enough to travel to Europe, and we’ve got some great mini-vacations and time with family and friends lined up for the rest of the summer. When we’re home for a weekend, we love to explore the downtown restaurants, and with our new love of beer, we’ve been trying everything that the breweries in town have to offer.  That being said, sometimes we need a solid week or so of staying in, cooking summery homemade meals (like these great burgers) and keeping things low key.

What we Loved: I really fell in love with this recipe. The black bean burgers had a ton of spice and flavor with the inclusion of cumin, chili powder, garlic, anaheim peppers, and onions. The flavor from the peppers was particularly prominent, and Brandon really enjoyed the nice and mellow coconut flavor, which complemented the rest of the ingredients nicely. I also loved the great brown crust that formed on the burgers while cooking, which was a good contrast to the soft inside of the burgers. All of the different flavors paired so well with a cumin seed cheese that we bought at a local wine shop and with a generous helping of mashed avocado. I’ve been really into avocados lately, and I don’t think that you can ever go wrong when adding avocado to a burger. And the cumin seed cheese, if you can find something similar, is amazing! It has such a strong, fantastic cumin taste. All together, this sandwich was a great burst of flavor, and I’m glad to have a couple of extra burgers tucked away in the freezer for later.

Helpful Hints: A cheese like the cumin seed cheese that I used (which was called Leyden cumin cheese) might be difficult to find, but I would think that a couple of great alternatives would be pepperjack or a sharp cheddar. Really, the toppings for this burger are endless. With the leftovers, I’m thinking of using goat cheese and green chiles.

Black Bean Burgers with Cumin Cheese and Avocado
Source:  A Veggie Venture

Here’s the recipe as I made it, to serve two and with two extra burgers to freeze.

Butter
1/2 cup onion, chopped
1/3 cup anaheim peppers, chopped
2 cloves garlic, minced
1/2 cup fresh cilantro
1 15 oz can black beans, drained and rinsed
1/3 cup coconut flour
1 egg
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 slices cheese
1 avocado
Sprinkle of kosher salt

1. Heat a pat of butter in a saute pan. Add the onions and peppers, and cook until they are just beginning to brown. Add the garlic, and cook for an additional 30 seconds.

2. Transfer the onion mixture to a food processor. Add the cilantro, and process for just a few pulses until the mixture is roughly chopped. Add the beans, and pulse just a few more times until the beans are broken down but still in small chunks. You do not want a smooth puree.

3. Transfer the bean mixture to a bowl, and add the coconut flour, egg, chili powder, cumin, and a sprinkle of salt. Mix well, and form the mixture into four burgers.

4. Heat another pat of butter in the saute pan over medium heat. Add the burgers, and cook for approximately 3 minutes to brown. Flip the burgers when they are brown. Add the cheese, cover the pan, and cook for an additional 3 minutes.

5. While the burgers are cooking, mash the avocado in a bowl. Add a sprinkle of salt, and stir to combine.

6. Serve the burgers topped with the mashed avocado.

Chickpea Tacos

Besides ground beef tacos with the usual fixings, these are my favorite tacos. They are seriously so delicious. They’re simple tacos with only a few ingredients….chickpeas coated and baked with a taco seasoning, an avocado and garlic puree, and some chopped tomato, onion, and cilantro. Sooo tasty, very healthy, and also a great vegetarian meal. We usually eat about 3 vegetarian meals a week, and I have to say that this is a great example of the many really wonderful and flavorful vegetarian meals that are out there. The seasoning on the chickpeas tastes amazing, and the avocado is so garlicy and delicious. We’ve eaten this meal several times, and every time I’m always amazed at how good it is.

Chickpea Tacos
Source: Adapted from: Veggie Terrain

1 can chickpeas, rinsed and drained
1 tablespoon tamari (or soy sauce)
2 teaspoons lime juice
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
crunchy blue corn taco shells (I could only find these at Whole Foods. Yellow corn shells will work, too)
2 roma tomatoes, diced
2 green onions, chopped
A handful of cilantro, chopped
1 avocado
2 garlic cloves, minced
Kosher salt

1. Pre-heat the oven to 400 degrees.

2. Spray a small cooking dish with cooking spray and set aside.

3. In a bowl, whisk the tamari, lime juice, and taco seasoning (chili powder through oregano) together.

4. Add the chickpeas to the bowl, and toss until well coated.

5. Place the chickpeas in the cooking dish in an even layer, and bake for approximately 20 minutes.

6. While the chickpeas are cooking, combine the tomato, green onions, and cilantro in a small bowl. Peel and pit the avocado and place it in another bowl with the minced garlic and a sprinkle of kosher salt. Mash the avocado together with the garlic and salt until a puree forms.

7. Serve the tacos with the avocado puree and the tomato mixture. Place the avocado puree in the shell first, to prevent the chickpeas from rolling out of the shell.