Vegan Chilaquiles with Chickpeas Recipe
User Reviews
4.9
Vegan Chilaquiles with Chickpeas Recipe
Description
The recipe begins by sautéing onion, garlic, and carrots until golden, forming a flavor base. Chickpeas seasoned with cumin, coriander, paprika, oregano, garlic powder, cayenne, cinnamon, and salt are added and cooked briefly. Meanwhile, the reserved vegetables mix into a sauce blended with tomato paste, fresh tomato, chipotle pepper, and cumin, bringing smoky heat and tanginess. The sauce is poured over crispy tortilla chips or sliced tortillas added to the chickpea mixture and cooked until warmed through. The mix of soft chickpeas, tender vegetables, and softened tortilla chips creates a balanced texture.
Garnished with chopped red onion, cilantro, and lime juice, the chilaquiles present bright, fresh notes alongside deep, smoky flavors. This vegan dish works well as a comforting breakfast or casual dinner and can be adapted with different beans or topped with vegan cheeses and creamy elements as preferred.
For best texture, tortilla chips can be homemade by crisping tortillas over direct flame or baking them. Variations include substituting chickpeas with other legumes or tofu. The dish reflects balanced layering of spice and heat suited to plant-based diets.
Ingredients
Chilaquiles:
- 1 tsp neutral cooking oil generic cooking oil
- 1 onion finely chopped, small
- 5 cloves garlic finely chopped
- 1/3 cup carrot chopped
- 15 oz chickpeas garbanzo beans, or 1.5 cups cooked, canned
- 3/4 tsp cumin ground
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp oregano dried
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- cinnamon a good dash
- 1/4 tsp salt or more
- 2 tortillas or 1.5 cups tortilla chips
- onion cilantro and lime juice for garnish, red, chopped
Red Sauce:
- 1/4 cup tomato paste
- 1 tomato
- 1 cup water or stock
- 1 chipotle pepper in adobo sauce
- 1/2 tsp cumin ground
- onion half of mixture
- garlic half of mixture
- 1/3 tsp salt
Instructions
- Heat oil in a skillet over medium heat. Add onion, garlic, carrots and a pinch of salt and cook until golden. 4 to 6 mins. Stir occasionally. Reserve half of the mixture for the red sauce.
- Add chickpeas and spices to the skillet (or use 1 tbsp or more taco seasoning or chili powder blend of choice ). Mix well, Cover and cook for 4 to 5 minutes.
- Meanwhile make the red sauce: Blend all the ingredients and reserved onion garlic carrot mixture until smooth in a blender and set aside. (You can also make the sauce with red salsa, chipotle pepper, cumin, salt and water as needed).
- Add tortilla chips or crisped sliced tortillas to the chickpea skillet. *
- Pour the blended sauce over them. mix and bring to boil. Taste and adjust salt and heat and mix in.
- Serve immediately garnished with chopped onion, cilantro, and a dash of lime juice. Add other garnishes like avocado or vegan sour cream/vegan queso etc.
Notes
- For crisp tortillas, toast over a direct flame or pan-fry strips until edges are seared and crisp before adding to the skillet.
- Substitute chickpeas with pinto beans, black beans, cooked lentils, or crumbled tofu for variety at the cooking step.
- Adjust salt and heat levels after combining sauce and chips to suit taste preferences.
- Nutritional values are calculated based on one serving of this vegan meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 196kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Sodium | 886mg | 37% |
| Potassium | 504mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2490IU | 50% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 82mg | 8% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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