Taco Tuesday Bowl

This Taco Grain Bowl With Crispy Chipotle Chickpeas is efficient, convenient and absolutely delicious. It makes for a fab lunch or dinner.

Servings 2

15 oz can of chickpeasdrained and rinsed
A serving for 2 of grainsquinoa, rice, barley, etc., cooked as per instructions on packet
in Vegetable broth used to cook the grains
1/4 tsp ground coriander
1/4 tsp chipotle or chili hot sauce more or less to your taste
1 tsp of chili powder
1/4 tsp chipotle chili powder
1/3 tsp of cumin
1/3 tsp garlic salt
Toppings:
Grated cheddar cheese
Chopped/shredded lettuce
slices Avocado
Diced tomatoes
Fresh chopped parsley or cilantro
Lime wedges for fresh lime juice
Plain Greek yogurt

Chickpeas:
Chickpeas can be cooked in an Actifry for approx. 15-20 minutes. If roasting in the oven, you will want to plan ahead.
Roasting in oven:
Preheat oven to 350 degrees F.
Very lightly grease a baking sheet with cooking oil.
Place the chickpeas on a clean kitchen towel or a few paper towels and gently pat them dry. The dryer, the better.
In a medium bowl, toss the chickpeas with olive oil to coat.
Add the chili hot sauce, chili powder, chipotle chili powder, cumin and garlic salt. Mix thoroughly and ensure chickpeas are evenly coated.
Transfer them to the prepared baking sheet in an even layer.
Bake, shaking the pan halfway through baking time, until the chickpeas are crunchy — approx. 50 minutes to 1 hour.
Let them cool for at least one hour. The chickpeas will get crunchier as they cool. (Optional step.)
Grains:
Prepare the grains as per the packages instructions using vegetable broth in place of water.
Once done, sprinkle the ground coriander into the grains and mix well. Taste, and season more if desired.
Assembly:
Once the grains are ready, transfer them to a bowl and top with some chickpeas (you might have some leftover for snacking!) and desired toppings.