Chickpea Tacos

INGREDIENTS —

16 oz. Chickpeas

1 Shallot, Chopped

1 Poblano Pepper, Chopped

1 Roma Tomato, Diced

1 Lime, Quatered

1 Jalapeno, Thinly Sliced

2 TBSP Tomato Paste

4 TBSP Sour Cream

6 Flour Tortillas

1/2 Cup Monterey Jack Cheese

Pat chickpeas dry, season with salt, pepper, and Southwest Spice — Cook on medium-high heat until lighted browned and crisped, 4-5 minutes. Then transfer to a bowl and set aside.

Sauté chopped shallot, and poblanos. Cook for 3-4 minutes, season with salt & pepper.

Return chickpeas to pan and stir in 2 TBSP tomato paste, and 1/4 cup water.

Combine sour cream with a squeeze of lime juice. Stir in enough water to give the mixture a drizzling consistency.

Heat up tortillas & fill with chickpea mixture!

Top with tomato, Monterey Jack cheese, and cream. Garnish with jalapeño if desired. Serve with remaining lime wedges on the side