Chickpea Tinga Tacos

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  1 tbsp
• black pepper
  1 tsp
• chickpeas
  2 unit
• flour tortillas
  4 unit
• lime
  1 unit
• long green pepper
  1 unit
• olive oil
  2.667 tbsp
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• sugar
  2 tsp
• tomato
  1 unit
• tomato paste
  1 unit
• veggie stock concentrate
  1 unit
• water
  1 tbsp
• white wine vinegar
  1 tsp

🍳 Cookware

• strainer
• medium bowl
• paper towels
• large pan
• small bowl

1. 

   1

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2. 

   2

   Wash and dry all produce. Halve, peel, and very thinly slice shallot . Drain and rinse chickpeas in a strainer . Core, deseed, and finely chop long green pepper . Quarter lime . Dice tomato .

   shallot: 1 unit, chickpeas: 2 unit, long green pepper: 1 unit, lime: 1 unit, tomato: 1 unit
3. 

   3

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4. 

   4

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

   white wine vinegar: 1 tsp, sugar: 2 tsp, salt: 1 tsp, water: 1 tbsp
5. 

   5

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6. 

   6

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

   Southwest Spice Blend: 1 tbsp, black pepper: 1 tsp, olive oil: 2.667 tbsp
7. 7

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8. 8

   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 ⏱️ 4 minutes . Return chickpeas to pan and stir in tomato paste , veggie 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 ⏱️ 3 minutes .

   tomato paste: 1 unit, veggie stock concentrate: 1 unit
9. 9

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10. 10

    While filling cooks, wrap flour 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.

    flour tortillas: 4 unit, sour cream: 2 tbsp
11. 11

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12. 12

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

    Monterey Jack cheese: ½ cup