Is the number of couples who work in business together on the rise? According to this article they are. And that article also mentions something interesting: it says co-partnership actually strengthens their romances and businesses. So it’s not just better for the business, it’s better for the relationship too. Win-win.
As a couple who cooks together and works together, Alex and I are 1000 percent passionate about the romantic partner team. And you don’t have to run a business together either. Sharing the kitchen can be the perfect place to hone your team work. How do we cook so often? I’m dead certain that if Alex wasn’t along for the ride too, we wouldn’t cook. There’s no way I could do this without his encouragement and stops as the grocery store (and I’m assuming vice versa).
How are we able to function as a business & romantic partnership? One of the big things we try to do is truly seek to understand the other person. Have you heard of the Enneagram? It’s an interesting tool that represents nine distinct strategies for relating to the self, others and the world. Similar to a personality test like Myers Briggs, it’s endlessly fascinating to understand your own personality and how it interfaces with your partner. (If you’re wondering, I’m a 7 and Alex is a 9, both with 8 wings. We’d love to hear yours in the comments below!) Alex and I have done a few of these tests; the Enneagram and Strengths Finder are the ones that have told us the most about each other and how we interact.
And, over the 10 years we’ve been married we’ve also discovered some things about each other through experience. For example, Alex is a true creative as he loves to experiment and fail. He wants to see what’s going to happen if he does something completely out of the box,even if it’s failure. For me, I was raised as a classical musician and there was a big emphasis on the right way of doing things. I was previously terrified of failure, or at least I figured it was advantageous to avoid failure if at all possible. Combining these two approaches to creativity has had lots of bumps along the road, but ultimately understanding both sides has made us better collaborators.
And with that, I give you an A Couple Cooks kitchen collaboration: chickpea tacos with avocado cream. Here, the chickpeas are coated in a spice mixture and sauteed quickly. The avocado cream whips up in a blender within minutes. It’s Greek yogurt-based, but below we also offer a vegan version with cashew cream. On top, there’s a quick slaw: thinly sliced cabbage mixed with lime juice and salt. Tacos are our favorite easy dinner recipes, and these come together in just about 30 minutes. We couldn’t make ends meet without some simple taco recipes, so we’re excited to have a few more in our arsenal! See below for a couple more of our favorite taco recipes.
Do you work with your partner? If not, do you dream of it, or do you prefer keeping business separate?
Looking for taco recipes?
Taco recipes literally save us on week nights. Tacos are simple and easy to customize. Here are a few of our favorite weeknight taco recipes:
- Refried Bean Tacos with Chipotle Cashew Cream
- BBQ Bean Tacos with Pineapple Salsa
- Ricotta Scrambled Egg and Asparagus Tacos
Looking for easy dinner recipes?
Who isn’t looking for easy dinner recipes, these days? A few of our top throw-together easy dinner recipes:
Did you make this recipe?
If you make our chickpea tacos with avocado cream, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…
Vegetarian and gluten-free. For dairy-free and vegan (plant-based), use this Cilantro Drizzle in place of the Avocado Cream.
For vegan, substitute this Cilantro Drizzle for the Avocado Cream.
- For the chickpeas
- 2 15-ounce cans chickpeas
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- Fresh ground pepper
- For the avocado cream
- ½ cup Greek yogurt
- 1 ripe avocado, pitted and skinned
- 1 handful cilantro
- 2 tablespoons lime juice (1 lime)
- 1/2 jalapeno, chopped and seeded
- 1/2 teaspoon kosher salt
- 1 small garlic clove
- For the quick slaw
- 2 cups red cabbage, shredded
- 2 tablespoons lime
- 1/4 teaspoon kosher salt
- For serving
- 8 corn tortillas
- Drain and rinse the chickpeas; shake off as much water as possible. In a small bowl, mix the spices. In a large skillet, heat the olive oil over medium heat; add the chickpeas, spices, maple, and ground pepper saute for about 5 to 6 minutes until heated through and evenly covered in spices.
- For the sauce, place all the ingredients in a blender, along with just under 1/2 cup water (slightly less if you use plain yogurt, not Greek yogurt). Blend on high until fully combined. Add a small amount of additional water as necessary to come to a creamy consistency (but not too watery).
- For the quick slaw, thinly slice the cabbage, then mix it with the lime juice and kosher salt.
- To serve, place chickpeas on tortillas, and top with cabbage and avocado cream.
Inspired by Host the Toast
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.