Garbanzo and Pimentón Tostadas
Smashed chickpeas seasoned with Spanish smoked paprika and topped with shaved Manchego cheese.
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Ingredients
- 15 ounces Canned garbanzo beans, rinsed and drained
- 3 tablespoons Extra virgin olive oil
- 1 1/2 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
- 1/4 cup Fresh parsley, chopped
- 1/2 teaspoon Sea salt
- 1/4 cup Red onion, thinly sliced(optional)
Instructions
- 1
In a medium bowl, add the drained garbanzo beans and 1 tablespoon of olive oil.
- 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
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat.
- 4
Add the minced garlic and cook for 1 minute until fragrant, then stir in the Pimentón and salt.
- 5
Add the smashed chickpeas to the skillet and cook for 3-4 minutes, stirring frequently to infuse them with the paprika oil.
- 6
Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley.
- 7
Spread a generous layer of the warm chickpea mixture onto each tostada shell.
- 8
Top each tostada with shaved Manchego cheese and optional red onion slices before serving.
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