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.
