One Can of Chickpeas Could Change The Way You Think About Chipotle!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a firmer texture and is often less expensive than tofu.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika provides a similar flavor profile with less heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Using water can reduce costs significantly.

Drain and wash one can of chickpeas.

Toss chickpeas into a blender with about 2 cups of water.

Add garlic powder, a shake of smoked paprika, and 1 teaspoon of yeast extract powder to the blender.

Blend until the mixture is thin and smooth without any chunks.

Add 1 cup of chickpea flour to the blender and blend again until combined.

Check the consistency; if needed, add an extra 1/4 cup of chickpea flour to achieve a light pancake batter consistency.

Pour the chickpea mixture into a large wide non-stick skillet over medium heat.

Stir continuously to prevent sticking or burning, but the creator forgot and let it sit for a while, resulting in a slightly burnt bottom.

After about 15 minutes, lower the heat and achieve a thick density, thicker than hummus but thinner than a dough ball.

Pour the mixture into a glass container that has been oiled, avoiding the burnt parts.

Let it cool in the fridge for about an hour.

Roast a poblano pepper until the skin is blistered, using a blowtorch or oven.

Place the roasted pepper in a bag and seal it to steam for easier skin removal.

Chop 1/2 of a yellow onion and sauté it in a well-oiled skillet over medium-high heat.

Prep 4-5 cloves of garlic and add them to the skillet once the onion is nicely sautéed.

Add fresh black pepper to the skillet and cook for a minute.

Transfer the onion and garlic mixture to a blender.

Add 2 plum tomatoes, the peeled poblano pepper, 1/3 cup tomato paste, 3-4 chipotle peppers, 1 teaspoon adobo sauce, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon chili powder, and 2 teaspoons red wine vinegar to the blender.

Add 3/4 cup of water and blend until smooth to create the sauce.

Chop the cooled chickpea mixture into small chunks and place them on a lined baking sheet.

Preheat the oven to 350 degrees Fahrenheit and bake the chickpeas for 30-45 minutes until crispy.

Combine the baked chickpeas with the sauce in a large pan or skillet, adding a little water to thin it down to a sofrita consistency.

Cook together for a few minutes to warm up the chickpeas and sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens