It's true, this is a personal concoction that you might not find in the heart of Mexico, but don't let that stop you from making it!
Taking a cue from these refried beans, we'll be using some chipotles in adobo to whip up a wildly versatile chickpea puree -- it's a great alternative source of protein and perfect for those nights when something new (and easy) sounds appealing.
How To Make Chickpea Tostadas
For this batch I made tostadas with avocado bits, pickled jalapenos and Queso Fresco, but feel to get creative with the fixings as the puree is more than willing to accommodate your palate.
Start by briefly cooking 1/2 small onion and a peeled garlic clove in some oil over medium heat.
Once the onion has softened you can add:
1 can chickpeas (drained and rinsed)
2 chipotles in adobo
1/4 teaspoon cumin
1/4 teaspoon salt
freshly cracked black pepper
1/2 cup stock (or water)
Note that using 2 chipotles in adobo will give it some heat! If you want a milder version I would recommend starting with a single chipotle.
I usually cut off the stems and scrape out the seeds of the chipotles, but this is optional -- and if you're new to chipotles you can read more about them in this chipotles in adobo post.
And don't worry about scrambling for any stock if you don't have any hand -- I've made this exact recipe using water as the liquid and you still get a good result.
Bring everything up to a uniform temp and then add it to a blender or food processor. Give it a whirl and take a taste.
I usually start with a bit less salt in this recipe (just 1/4 teaspoon) and then adjust after doing some taste testing.
So for this batch I added another generous pinch of salt and a pinch of cumin. I was happy with the heat level from the two chipotles, but feel free to add more 🙂
And just to reiterate the versatility of this puree, take a look at this pic:
That's a layer of the chickpea puree on a freshly baked tostada shell. You can consider this a blank canvas for your chickpea masterpiece, so go crazy with the fixings!
For me that meant:
And they were a real treat 🙂
Keep some leftover puree in the fridge and you can make easy, delicious meals in a matter of minutes. Sound good?
Okay, don't forget that it's best to start small on the chipotles if you want a milder version. You can always add more chipotle to increase the heat, but it's tough to put it in reverse once it's too hot for your palate.
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Spicy Chickpea Tostadas
- 1 can chickpeas (garbanzo beans)
- 1/2 small onion
- 1 garlic clove
- 2 chipotles in adobo
- 1/4 teaspoon cumin
- 1/4 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- 1/2 cup stock (or water)
For the Tostadas:
- 6-8 tostada shells
- 1 avocado
- pickled jalapenos
- Queso Fresco
- freshly chopped cilantro
- Start by peeling the garlic clove and roughly chopping 1/2 onion. Cook the onion and garlic in a glug of oil over medium heat (you can leave the garlic clove whole).
- Once the onion is starting to brown, approximately 5-8 minutes, add 1 can chickpeas (drained and rinsed), 2 chipotles in adobo, 1/4 teaspoon cumin, 1/4 teaspoon salt, freshly cracked black pepper, and 1/2 cup stock (or water). Let simmer for a few minutes until heated through and then add everything to a blender, combining well.
- Take a taste for seasoning and heat. I added another generous pinch of salt and cumin to this batch, but I was happy with the heat level.
- For the tostadas you can warm up store-bought tostada shells or bake your own. Then simply add a layer of the chickpea puree, diced avocado, pickled jalapenos, Queso Fresco, and some freshly chopped cilantro. Serve immediately. Keep in mind that you can customize the tostadas to your palate (and based on what's in the kitchen!).
- Store leftover chickpea puree in an airtight container in the fridge where it will keep for a few days.