Chickpea Taco Bowls with Green Chile, Tomato and Cheddar
The flavors of the southwest, green chiles, cheese and tomato come together in this simple vegetarian chickpea taco bowl that's ready in just ten minutes.
Ingredients
- 1 Tbsp butter
- 1 shallot finely chopped (or equivalent amount of red onion)
- 1 tomato chopped
- salt to taste
- 1 4 oz can green chiles
- 1 15 oz can chickpeas drained
- cheddar grated (to taste)
- lettuce shredded (to taste)
Additions
- sour cream to taste
- avocado diced (to taste)
- lime wedge
- hot sauce to taste
- tortilla chips to taste
Instructions
- In a small pot on medium heat melt the butter. Add the shallot or onion and cook for two minutes just to aromatize. Add the tomato and sprinkle a little salt. Let it cook for 3 minutes until the tomatoes have released a bunch of their juice.
- Add the green chiles to the pot and stir. Cook for another two minutes or so, then add the chickpeas and a little more salt. Stir and cook until everything is warmed through. Taste and add more salt if you think it needs it.
- Now assemble the bowl! Spoon the warm chickpea mixture in the middle of the bowl and pile shredded lettuce on one side and sprinkle cheese on the other. Add any other additions you have around.
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