Spicy Chickpea Tostadas
I've been munching on these Chickpea Tostadas all week!
- 1 can chickpeas (garbanzo beans)
- 1/2 small onion
- 1 garlic clove
- 2 chipotles in adobo
- 1/4 teaspoon cumin
- 1/4 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- 1/2 cup stock (or water)
- 6-8 tostada shells
- 1 avocado
- pickled jalapenos
- Queso Fresco
- freshly chopped cilantro
- Start by peeling the garlic clove and roughly chopping 1/2 onion. Cook the onion and garlic in a glug of oil over medium heat (you can leave the garlic clove whole).
- Once the onion is starting to brown, approximately 5-8 minutes, add 1 can chickpeas (drained and rinsed), 2 chipotles in adobo, 1/4 teaspoon cumin, 1/4 teaspoon salt, freshly cracked black pepper, and 1/2 cup stock (or water). Let simmer for a few minutes until heated through and then add everything to a blender, combining well.
- Take a taste for seasoning and heat. I added another generous pinch of salt and cumin to this batch, but I was happy with the heat level.
- For the tostadas you can warm up store-bought tostada shells or bake your own. Then simply add a layer of the chickpea puree, diced avocado, pickled jalapenos, Queso Fresco, and some freshly chopped cilantro. Serve immediately. Keep in mind that you can customize the tostadas to your palate (and based on what's in the kitchen!).
- Store leftover chickpea puree in an airtight container in the fridge where it will keep for a few days.
Adding some chipotle gives them great taste and you don't need much beyond that. Elements 1 can chickpeas (garbanzo beans) 1/2 small onion 1 garlic clove 2 chipotles in adobo 1/4 teaspoon cumin 1/4 teaspoon salt (plus more to taste) freshly cracked black pepper 1/2 cup stock (or water) 6-8 tostada shells 1 avocado pickled jalapenos Queso Fresco freshly chopped cilantro Method Start by peeling the garlic clove and roughly chopping 1/2 onion. Cook the onion and garlic in a glug of oil over medium heat (you can leave the garlic clove whole).
Once the onion is starting to brown, close to 5-8 minutes, add 1 can chickpeas (drained and rinsed), 2 chipotles in adobo, 1/4 teaspoon cumin, 1/4 teaspoon salt, freshly cracked black pepper, and 1/2 cup stock (or water). Let simmer for a few minutes until heated through and then add everything to a blender, combining well. I added another generous pinch of salt and cumin to this batch, but I was happy with the heat level.
For the tostadas you can warm up store-bought tostada shells or bake your own. Then simply add a layer of the chickpea puree, diced avocado, pickled jalapenos, Queso Fresco, and some freshly chopped cilantro. Keep in mind that you can customize the tostadas to your palate (and based on what's in the kitchen!).
Store leftover chickpea puree in an airtight container in the fridge where it will keep for a few days.
