Taco beans...

Mexican inspired and very lazy chickpea sitution. Made in one pan. Very very nice as nachos, but can be anything really. My favourite meal ever actually. I make it at least once a week.

2-4 servings...

Taco beans

Ingredients

• One tin of chickpeas (or other beans/lentils)
• Heaped dessert spoon (about 1.5 tbsp?) of minced garlic
• Heaped dessert spoon of cumin
• Heaped dessert spoon of sweet smoked paprika
• Teaspoon of salt
• Dessert spoon and a half of lime juice
• Dessert spoon of oregano

Method

• Boil a kettle and heat up a decently sized pan.
• Put everything except the chickpeas into a receptacle, and pour about a cup of boiling water over it. Give it a good mix and leave it.
• Drain (but do not rinse!!) the liquid from the chickpeas. Put them in the pan.
• Pour in the seasoning liquid and stir occasionally.
• Let it cook down until most of the water boils off and the chickpeas are well coated, then turn off the heat. They should look gloopy but not wet.
• C'est fin!

Notes...
You can sub the water for a half tin of beer if you want it to be sweet, but I don't do that often.
If you make this in a rice cooker you should halve everything, otherwise it gets really hard to cook evenly.
If your plan is to make quesadillas, mush the chickpeas up a little, otherwise they fall out. Or use lentils.