Chickpea Tinga Tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Halve, peel and very thinly slice shallots. Drain and rinse chickpeas. Core, deseed, and finally cup green pepper. Quarter lime. Dice tomato. Finely chop cilantro.

Step 2

In a small bowl, combine vinegar, half the shallot, sugar, a pinch of salt, and 1 T water until sugar and salt are mostly dissolved. Set aside to pickle.

Step 3

Pat Chickpeas dry with a paper towel. Season with 2 tablespoons Southwest seasoning, Daly, and pepper. Heat a drizzle of olive oil in a large pan over medium high heat. As chickpeas and cook, stirring occasionally, until light brown and crisped, about 4-5 minutes. Transfer to a medium bowl.

Step 4

Great a large drizzle of olive oil in same pan over medium heat. Add green pepper and remaining shallot; season with salt and pepper. Cook, stirring, into softened, 3-4 minutes. Return chickpeas to pan and stir in tomato paste, stock concentrate, remaining Southwest seasoning, and 1/2 cup water. Cool, sitting, until chickpeas are coated in a thick sauce, 2-3 minutes longer.

Step 5

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 big squeeze of lime juice. Season with salt and pepper. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.

Step 6

Fill tortillas with chicken, tomato, cheese, crema, cilantro, and pickled shallot.