Buffalo Chickpea and Cauliflower Tacos
Having a baby has totally turned life upside-down (in the most amazing, best way possible) but one thing that makes me feel sane, grounded, and like myself is cooking. Since we were in the hospital for quite a while before our little one was even born, it’s been quite a while before I’ve created anything in the kitchen. And it was time. Elizabeth, knowing my need for a quick slow cooker meal, sent over this recipe for Buffalo Chickpea Soft Tacos. The only thing that required any amount of work was chopping an onion and opening the cans of chickpeas. I modified the recipe to make it even simpler, and larger so we could get a couple meals out of it.
2 cans chickpeas, drained
1 bag cauliflower florets
1 onion, diced
1/2 cup Frank’s Hot Sauce, Buffalo style
2 Tbsp Earth Balance
2 Tbsp sesame oil
2 Tbsp minced garlic (I used the pre-minced jarred garlic)
Salt to taste
Shredded soy cheese
Place chickpeas, cauliflower, onion, hot sauce, Earth Balance, sesame oil, garlic and salt in the slow cooker on low for three hours, then on high for the last hour. Once this is cooked, scoop chickpea cauliflower mixture in crunchy taco shells.
We like to sprinkle cheese in the bottom of the taco shell and microwave it until the cheese melts. This helps prevent the taco from crumbling when you bite into it, and then you get some cheesy-ness in every bite! Then add the filling.
This was even better the second day because the flavors had time to meld a little more. I think anything tastes good at this point, since I’m pretty ravenous ’round-the-clock from feeding my 3-week-old, but this super easy recipe is a keeper.