Chickpea Tinga Tacos

🥘 Ingredients

• black pepper
  ½ tsp
• chickpeas
  1 can
• flour tortillas
  4 unit
• lime
  1 unit
• long green pepper
  1 unit
• monterey jack cheese
  ½ cup
• olive oil
  3 tbsp
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• southwest spice blend
  2 tbsp
• sugar
  1 tsp
• tomato
  1 unit
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 unit
• white wine vinegar
  2 tbsp

1. 

   1

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

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

   2

   In a medium bowl, combine white wine vinegar , half the shallot, sugar , 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.

   white wine vinegar: 2 tbsp, sugar: 1 tsp, salt: 1 tsp
3. 

   3

   Pat chickpeas dry with paper towels; season with half the southwest spice blend , salt, and black 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 ⏱️ 5 minutes . Transfer to a second medium bowl.

   southwest spice blend: 2 tbsp, black pepper: ½ tsp, olive oil: 3 tbsp
4. 

   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 ⏱️ 4 minutes . Return chickpeas to pan and stir in tomato paste , veggie stock concentrate , remaining Southwest Spice, and ¼ cup water. Cook, stirring, until chickpeas are coated in a thick sauce ⏱️ 3 minutes .

   tomato paste: 2 tbsp, veggie stock concentrate: 1 unit
5. 

   5

   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
6. 

   6

   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