Chickpea Tinga Tacos All In One Pan

Name: Chickpea Tinga Tacos All In One Pan
Yield: 2 servings
Cuisine: Mexican
Ingredients: 13.4 oz Chickpeas; 1 unit Shallot; 1 unit Poblano Pepper; 1 Tomato; 1 Lime; 5 tsp Wine; 2 tbsp Southwest Spice Blend; 1 1/2 oz Tomato Paste; 1 Egg; 6 Tortillas; 4 tbsp Sour Cream; 1/2 cup Monterey Jack Cheese; 1 tsp Granulated Sugar; 4 tsp Olive Oil; Salt; Black Pepper

By Recipe0 System

Our chefs took a traditional meat-based taco recipe and turned it into something that’s completely veg-friendly and just as satisfying. It uses chickpeas as the main protein, and they become all the more hearty when simmered in a warmly spiced tomato sauce. They’re joined by add-ins and toppings like poblano pepper, pickled shallot, and Monterey Jack cheese, making them a winner on Meatless Monday or any other night of the week.

Mexican

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

13.4 oz Chickpeas
1 unit Shallot
1 unit Poblano Pepper
1 Tomato
1 Lime
5 tsp Wine
2 tbsp Southwest Spice Blend
1 1/2 oz Tomato Paste
1 Egg
6 Tortillas
4 tbsp Sour Cream
1/2 cup Monterey Jack Cheese
1 tsp Granulated Sugar
4 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Drain and rinse chickpeas. Halve, peel, and very thinly slice shallot. Core, deseed, and finely chop poblano. Dice tomato. Quarter lime.
2

In a medium bowl, combine vinegar, half the shallot, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt, and 1 TBSP water until sugar and salt are mostly dissolved. Set aside to pickle, stirring occasionally, until ready to serve.
3

Pat chickpeas dry with paper towels; season with salt, pepper, and half the Southwest Spice (you’ll use the rest later). Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas and cook, stirring occasionally, until lightly browned and crisped, 4-5 minutes. Transfer to a second medium bowl.
4

Heat another large drizzle of olive oil in same pan over medium-high heat. Add poblano and remaining shallot; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return chickpeas to pan and stir in tomato paste, stock concentrate, remaining Southwest Spice, and ¼ cup water (½ cup for 4 servings). Cook, stirring, until chickpeas are coated in a thick sauce, 2-3 minutes.
5

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. In a small bowl, combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6

Divide filling between tortillas. Top with tomato, Monterey Jack, crema, and as much pickled shallot as you like. Serve with remaining lime wedges on the side.

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