Garbanzo and Pimentón Tostadas

Ingredients

• 15 ounces Canned garbanzo beans, rinsed and drained
• 3 tablespoons Extra virgin olive oil
• 1.5 teaspoons Pimentón de la Vera (Smoked Spanish Paprika)
• 2 units Garlic cloves, minced
• 1 tablespoon Lemon juice
• 8 units Corn tostada shells
• 4 ounces Manchego cheese, shaved into ribbons
• 0.25 cup Fresh parsley, chopped
• 0.5 teaspoon Sea salt
• 0.25 cup Red onion, thinly sliced(optional)

Instructions

1. 1

   In a medium bowl, add the drained garbanzo beans and 1 tablespoon of olive oil.

2. 2

   Use a potato masher or a fork to roughly smash the beans until about half of them are broken down into a paste.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant, then stir in the Pimentón and salt.

5. 5

   Add the smashed chickpeas to the skillet and cook for 3-4 minutes, stirring frequently to infuse them with the paprika oil.

6. 6

   Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley.

7. 7

   Spread a generous layer of the warm chickpea mixture onto each tostada shell.

8. 8

   Top each tostada with shaved Manchego cheese and optional red onion slices before serving.