Sunday, June 16, 2019

Chickpea Tacos

Chickpeas are amazing. That's all.

I have been busy writing, drawing, and budgeting. It seems like time passes by so swiftly. I didn't even realize that it has been going on almost seven and a half years vegan for me. I reached out to one of my favorite magazines -- expect a post from a certain publication soon. My latest post about visiting Augusta Savage's exhibit at New York Historical Society is up on phillyartblog and my body positive short story "Two Cups in a Bind" was recently published in the first launched SONKU Literary Magazine issue.

Other big life changes, I moved back to Dayton, Ohio and plan to take creative writing classes in the fall to strengthen my writing passions. In the meantime, I am committed to writing personal essays and short stories over the summer and using sketchbooks. I have been drawing almost everyday, alternating between graphite and watercolor. One of my current projects is "Black Women Writers From A to Z," illustrating and discussing black women across the African diaspora who are novelists, playwrights, essayists, poets, etc. The response has been pretty positive so far.

First page doodles of "Black Women Writers From A to Z ."
A is for Alice Walker
C is for Chimamanda Ngozi Adichie
D is for Dorothy West
E is for Edwidge Danticat
F is for Frances Harper
G is for Gwendolyn Brooks
H is for Harriet Jacobs

Third and fourth page doodles of "Black Women Writers From A to Z."
H (2) is for Helen Oyeyemi
I is for Ijeoma Umebinyuo
J is for Jamaica Kincaid
K is for Katori Hall
L is for Lorraine Hansberry
M is for Maya Angelou
N is for Ntozake Shange
O is for Octavia Butler
Almost everyday I pack my lunch before going downtown. Currently, there is no internet in the house. So I walk thirty minutes to the library- rain or shine with peanut butter and cherry preserves sandwiches. On occasion, I crave other things to sate my afternoon hunger. Like chickpea tacos.

Yes, yes. Another chickpea centered recipe. I eat chickpeas a lot. Like almost every other day. I mean 75 cents per can is definitely a saver. Since moving back to Dayton, I have fallen back into the habit of shopping at Kroger-- a much cheaper grocery option than many Philly favorites. Thus, chickpeas are on every grocery list.

Chickpea Tacos Ingredients and Preparation

1 14.5 oz can chickpeas, drained and rinsed
1 teaspoon cumin
1 teaspoon liquid smoke
1 teaspoon fenugreek
1/4 teaspoon cayenne pepper
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon black pepper
small soft flour tortillas or hard taco shells

Fork smash chickpeas and mix with all ingredients.

This mixture can be served warmed or cold. 

These corn tortillas were on sale $1.25 for a package of thirty. One can go through these pretty quickly-- taco fans especially.

Tacos and tea: a winning combination.


  1. Congratulations on getting published, and best of luck in Dayton! Your art is so incredible, and your chickpea tacos sound delicious!

    1. Thank you, Julie! I appreciate your kindness as always. <3