Chickpea Tinga Tacos (Chipotle Tomato Sauce)

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 1 tbsp chipotle in adobo sauce
• 1 cup (240 ml) crushed tomatoes
• 1/2 medium onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 6 corn tortillas
• 1 tbsp lime juice
• 2 tbsp fresh cilantro (chopped)(optional)
• 1/2 cup shredded cabbage or lettuce(optional)
• 1/4 cup crumbled queso fresco or cotija (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Finely chop the onion and mince the garlic. Drain and rinse the chickpeas. Chop cilantro and shred cabbage if using.

2. 2

   Cook (25 minutes): Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and cook 30 seconds.

3. 3

   Cook (25 minutes): Stir in chipotle in adobo, crushed tomatoes, cumin, oregano, salt, and black pepper. Simmer 8–10 minutes to thicken slightly.

4. 4

   Cook (25 minutes): Add chickpeas and simmer 12–13 minutes, stirring occasionally, until the sauce is smoky and coats the chickpeas. Stir in lime juice.

5. 5

   Serve: Warm tortillas, pile chickpea tinga into them, and top with cabbage/lettuce, cilantro, and queso fresco if using.