Chickpea Tinga Tostadas

Ingredients

• 1 (15 oz) canned chickpeas, drained and rinsed
• 1/2 cup tomato sauce
• 1 tablespoon chipotle in adobo (chopped)
• 1/2 small onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 6 tostadas (store-bought)
• 1/2 avocado (sliced)
• 1/2 cup green cabbage (shredded)
• 1 tablespoon lime juice(optional)

Instructions

1. 1

   Prep (15 minutes): Dice the onion, mince the garlic, shred the cabbage, slice the avocado, and drain/rinse the chickpeas.

2. 2

   Cook (25 minutes): Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds.

3. 3

   Cook (25 minutes): Add tomato sauce, chopped chipotle in adobo, cumin, smoked paprika, salt, and black pepper. Simmer 5 minutes, then add chickpeas and simmer until thickened, about 10–15 minutes. Stir occasionally and mash a few chickpeas for body.

4. 4

   Assemble: Spoon smoky chickpea tinga over tostadas. Top with shredded cabbage and avocado slices. Finish with lime juice if using.