Chickpea Tostadas

Name: Chickpea Tostadas
Ingredients: 1 (15 ounce) can chickpeas, drained (garbanzos); 14 cup vegetable broth or 14 cup chicken broth or 14 cup water; 2 -6 teaspoons fresh anaheim chilies, chopped (or serrano, jalapeno, fresno chiles, to taste); salt; pepper; 12 cup cooking oil; 4 (6 inch) flour tortillas or 4 (6 inch) corn tortillas; 1 12 cups lettuce, shredded (iceberg is good); 1 avocado, peeled and thinly sliced; 1 large tomatoes, chopped; 34 cup cheddar cheese, shredded; 34 cup monterey jack cheese, shredded; 13 cup green onion, sliced; 13 cup black olives, sliced or 13 cup green olives; sour cream; salsa; guacamole

17 ingredients

13 steps

Ingredients

1 (15 ounce) can chickpeas, drained (garbanzos)
14 cup vegetable broth or 14 cup chicken broth or 14 cup water
2 -6 teaspoons fresh anaheim chilies, chopped (or serrano, jalapeno, fresno chiles, to taste)
salt
pepper
12 cup cooking oil
4 (6 inch) flour tortillas or 4 (6 inch) corn tortillas
1 12 cups lettuce, shredded (iceberg is good)
1 avocado, peeled and thinly sliced
1 large tomatoes, chopped
34 cup cheddar cheese, shredded
34 cup monterey jack cheese, shredded
13 cup green onion, sliced
13 cup black olives, sliced or 13 cup green olives
sour cream
salsa
guacamole

Directions

1

Heat the drained beans with vegetable broth in a saucepan or microwave.
2

Place in a blender or food processor with chilies.
3

Process until coarsely chopped, or puree if you want it smooth.
4

Season to taste with salt and peppers; set aside.
5

To cook tostadas:.
6

Heat oil in skillet to about 365F.
7

Fry tortillas in hot oil, one at a time, on both sides just until crisp, about 2 minutes.
8

Drain.
9

To assemble tostadas:.
10

Place one tortilla on each plate.
11

Top each tortilla with shredded lettuce, spoonfuls of chickpea mixture and equal amounts of remaining ingredients, as desired.
12

Serve with desired toppings.
13

Enjoy!