Chickpea Tinga Tacos

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend (divided)
  1 tbsp
• black pepper
  1 tsp
• chickpeas
  2 can
• flour tortillas
  4 unit
• lime (quartered)
  1
• olive oil
  2.667 tbsp
• paper towels
• poblano pepper (chopped)
  1
• salt
  1 tsp
• shallot (thinly sliced)
  1
• sour cream
  2 tbsp
• sugar
  1 tsp
• tomato (diced)
  1
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  1 tbsp, ¼ cup
• white wine vinegar
  2 tsp

🍳 Cookware

• medium bowl
• large pan
• medium bowl
• small bowl

1. 1

   Wash and dry all produce. Halve, peel, and very thinly slice shallot . Drain and rinse chickpeas . Core, deseed, and finely chop poblano pepper . Quarter lime . Dice tomato .

   shallot: 1 (thinly sliced), chickpeas: 2 can, poblano pepper: 1 (chopped), lime: 1 (quartered), tomato: 1 (diced)
2. 2

   In a medium bowl , combine white wine vinegar , half the shallot, sugar , a pinch of salt, and water until sugar and salt are mostly dissolved. Set aside to pickle, stirring occasionally, until ready to serve. [Wheat, Soy] [Milk]

   white wine vinegar: 2 tsp, sugar: 1 tsp, water: 1 tbsp
3. 3

   Pat chickpeas dry with paper towels ; season with half the Southwest Spice Blend , salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas and cook, stirring occasionally, until lightly browned and crisped ⏱️ 5 minutes . Transfer to a medium bowl .

   paper towels, Southwest Spice Blend: 1 tbsp (divided), olive oil: 2.667 tbsp
4. 4

   Heat another large drizzle of olive oil in same pan over medium-high heat. Add poblano and remaining shallot; season with salt and black pepper . Cook, stirring, until softened ⏱️ 4 minutes . Return chickpeas to pan and stir in tomato paste , veggie stock concentrate , remaining Southwest Spice, and water . Cook, stirring, until chickpeas are coated in a thick sauce ⏱️ 3 minutes .

   salt: 1 tsp, black pepper: 1 tsp, tomato paste: 2 tbsp, veggie stock concentrate: 1 unit, water: ¼ cup
5. 5

   While filling cooks, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . In a small bowl , combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   flour tortillas: 4 unit, sour cream: 2 tbsp
6. 6

   Divide tortillas between plates. Fill with chickpea filling, tomato, Monterey Jack cheese , crema, and as much pickled shallot (draining first) as you like. Serve with remaining lime wedges on the side.

   Monterey Jack cheese: ½ cup