Page 12 - Vegan Food & Living (February 2020)

one pots Chickpea chilaquiles

By Jenn Sebestyen
Serves 4 | Prep 15 mins plus soaking | Cook 20 mins |
Keep it simple, quick and save on Calories 598 (per serving)
the washing up by cooking superb FOR THE CHILAQUILES FOR THE GUACAMOLE
425g tin (1½ cups) of 4 avocados, pits and
recipes that only need one pot chickpeas, rinsed and peels removed
drained – or 246g (1½ 1 Roma tomato, diced
cups) cooked chickpeas
2-3 tbsp diced red onion
2 tbsp olive oil
5g (¼ cup) coriander
1 onion, diced (cilantro), chopped
2 garlic cloves, minced juice of 1 lime
1½ tbsp chilli powder salt
2 tsp cumin 1-2 jalapeños, ribs and
2 tsp dried oregano seeds removed, diced
164g (1 cup) fresh or FOR THE DRESSING
frozen corn kernels 105g (¾ cup) raw cashews,
785g (3½ cups) soaked for 1-2 hours if you
crushed tomatoes don’t have a high-speed
blender, then drained
1½ tsp salt, or to taste
120ml (½ cup) water, plus
225g (about 8 cups)
more to thin if needed
unsalted corn
tortilla chips juice of 1 lemon
TO SERVE 1 tbsp apple cider vinegar
guacamole (see right) or 1 garlic clove
avocado slices 1 tsp cumin
creamy cumin ranch 1 tsp dried dill
dressing (see right)
1 tsp snipped chives
thinly sliced radishes
½ tsp smoked paprika
diced white or red onion
½ tsp onion powder
chopped fresh
½ tsp dried oregano
coriander (cilantro)
½ tsp salt, or to taste
1 For the guacamole, in a medium bowl, mash the avocado
until smooth. Add the other ingredients and use two
jalapeños if you like spicy! Stir to combine. Taste and adjust
the seasoning, if necessary. Serve immediately.
2 For the dressing, blend all the ingredients in a high-speed
blender until smooth. Add additional water 1 tbsp at a
time, if necessary, to thin.
3 For the chilaquiles, pour the drained chickpeas out on a
cutting board and chop them up a bit. Alternatively, add
them to a food processor and pulse a few times. Set aside.
4 Heat the oil in a large, deep frying pan (skillet) over
medium heat. Add the onion and sauté for 5-6 minutes,
until soft and translucent.
5 Add the garlic, chilli powder, cumin and oregano, and
sauté for 1 minute until the spices are fragrant. Add the
chickpeas, corn, crushed tomatoes and salt and simmer for
about 10 minutes until hot. Add the tortilla chips to the
pan, and gently stir to coat.
6 Serve immediately with your toppings of choice. PIC © QUARTO PUBLISHING GROUP USA

25g 2.4g 1.17g 6.3g 16g
Total fat Saturates Salt Sugar Protein

12 VEGANFOODANDLIVING.COM