Chickpea Tostadas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can chickpeas, drained (garbanzos)
• 1/4 cup vegetable broth or 1/4 cup chicken broth or 1/4 cup water
• 2 -6 teaspoons fresh anaheim chilies, chopped (or serrano, jalapeno, fresno chiles, to taste)
• salt
• pepper
• 1/2 cup cooking oil
• 4 (6 inch) flour tortillas or 4 (6 inch) corn tortillas
• 1 1/2 cups lettuce, shredded (iceberg is good)
• 1 avocado, peeled and thinly sliced
• 1 large tomato, chopped
• 3/4 cup cheddar cheese, shredded
• 3/4 cup monterey jack cheese, shredded
• 1/3 cup green onion, sliced
• 1/3 cup black olives, sliced or 1/3 cup green olives
• sour cream
• salsa
• guacamole

Recipe

• 1 heat the drained beans with vegetable broth in a saucepan or microwave. place in a blender or food processor with chilies. process until coarsely chopped, or puree if you want it smooth. season to taste with salt and peppers; set aside.
• 2 to cook tostadas:.
• 3 heat oil in skillet to about 365°f.
• 4 fry tortillas in hot oil, one at a time, on both sides just until crisp, about 2 minutes. drain.
• 5 to assemble tostadas:.
• 6 place one tortilla on each plate.
• 7 top each tortilla with shredded lettuce, spoonfuls of chickpea mixture and equal amounts of remaining ingredients, as desired.
• 8 serve with desired toppings. enjoy!