claire freehafer

ingredients

• flour tortillas
• 26.8 oz chickpeas, drained, rinsed, dried
• 2 long green pepper, finely chopped
• 2 roma tomatoes, diced
• 2 shallots, thinly sliced
• 2 limes, quartered
• 10 tsp white wine vinegar
• 4 tbsp southwest spice blend
• 4 tbsp tomato paste
• 2 veggie stock concentrate
• 6 tbsp sour cream
• 1 cup monterey jack cheese, shredded
• 2 tsp sugar

instructions

1. in a medium bowl, combine vinegar, half the shallot, sugar, a pinch of salt, and 2 tbsp water until sugar and salt are mostly dissolved. set aside to pickle, stirring occasionally, until ready to serve.

2. season chickpeas with half the southwest spice blend, 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.

3. heat a large drizzle of olive oil in same pan over medium-high heat. add green pepper 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 blend, and ½ cup water. cook, stirring, until chickpeas are coated in a thick sauce, 2-3 minutes more.

4. 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.

5. 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.