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Chickpea Tinga Tacos

Chickpeas

Shallot

Poblano Pepper

Roma Tomato

White Wine Vinegar

Southwest Spice Blend (garlic powder, cumin)

Tomato Paste

Veggie Stock Concentrate

Flour Tortillas

Sour Cream

Lime juice

Monterey Jack Cheese

Sugar

Olive Oil

Salt

Pepper

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

Wash, dry, and prep all produce

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.

Pickle Shallot

Pat chickpeas dry with paper towels; season with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. 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.

Cook Chickpeas

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 more.

Make Filling

While filling cooks, 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.

Warm Tortillas and Make Crema

Divide tortillas between plates. Fill with chickpea filling, tomato, Monterey Jack, crema, and as much pickled shallot (draining first) as you like. Serve with remaining lime wedges on the side.

Serve