Thursday, March 20, 2008

Chickpea Tostados

Happy Herbivore left a note the other day saying I should check out her chickpea tacos, that the boys would love them. Well, she was right. Of course, I made a few changes to suit the ingredients I had, and decided that tostados (fried tortillas) would be the perfect fit since you can pile the toppings up as high as you like. Happy Herbivore baked her chickpeas, so be sure to check out her recipe.


INGREDIENTS
- 2 tbsp oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 can chickpeas, drained and rinsed
- 2 tsp chili powder
- 1 tsp cinnamon
- 1 tsp oregano
- 1/2 tsp cumin
- 1 tsp salt
- juice of 1 lime

METHOD
1. Heat oil in a frying pan over med-hi heat. Saute onions and garlic for 10 mins, until onions are a deep golden brown.
2. Add chickpeas and spices and mix well. Fry for at least 5 mins. I suggest reducing heat and letting the chickpea cook for a while to let the flavours develop. When chickpeas are done cooking, add lime juice and stir well. Serve.
3. Toppings are up to you. Here's what I did: chickpeas, roasted peppers, tomatoes, green onions, baby spinach, salsa, vegan sour cream, and shredded vegan cheese.

4 comments:

Lisa said...

We share a love of Mexican food! The combo of chili powder, cinnamon, and cumin sounds great. I can't wait to give it a try.

Happy Herbivore! said...

:D

wow!
I had no idea you'd actually make them let alone the next day (sort-of) I'm blushing and beaming & I like your spin. Who doesn't love a toasty tostado!

Whaling Station Believer said...

Hi Vegan Dad,
Your blog is always fun to check and look at!
Thanks,
Lauren

Jenn said...

I loved the combination of spices - I baked mine, minus the garlic and it turned out amazing. Thanks for another stress free, quick dinner - sometimes I find Isa's too lengthy when it's 6:30 and I've just commuted an hour home.