Chickpea Tostadas

Chickpeas replace the meat to make a delicious, nutritious meal. Add chilies according to how much heat you want. Adapted from Friedas.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can chickpeas, drained (garbanzos)
• 1⁄4 cup vegetable broth or 1⁄4 cup chicken broth or 1⁄4 cup water
• 2 -6  teaspoons  fresh anaheim chilies, chopped (or serrano, jalapeno, fresno chiles, to taste)
•  salt
•  pepper
• 1⁄2 cup  cooking oil
• 4 (6 inch)  flour tortillas or 4 (6 inch)  corn tortillas
• 1 1⁄2 cups lettuce, shredded (iceberg is good)
• 1  avocado, peeled and thinly sliced
• 1  large tomatoes, chopped
• 3⁄4 cup cheddar cheese, shredded
• 3⁄4 cup monterey jack cheese, shredded
• 1⁄3 cup green onion, sliced
• 1⁄3 cup black olives, sliced or 1⁄3 cup green olives

• Toppings

•  sour cream
•  salsa
•  guacamole

Directions

1. Heat the drained beans with vegetable broth in a saucepan or microwave. Place in a blender or food processor with chilies. Process until coarsely chopped, or puree if you want it smooth. Season to taste with salt and peppers; set aside.
2. To cook tostadas:
3. Heat oil in skillet to about 365°F.
4. Fry tortillas in hot oil, one at a time, on both sides just until crisp, about 2 minutes. Drain.
5. To assemble tostadas:
6. Place one tortilla on each plate.
7. Top each tortilla with shredded lettuce, spoonfuls of chickpea mixture and equal amounts of remaining ingredients, as desired.
8. Serve with desired toppings. Enjoy!