mexican-chickpeas

🥘 Ingredients

• onion
• garlic 2 cloves
• chickpeas 2 cans
• oil 2 tbsp
• tomatoes 1 can
• cumin 1 tsp
• coriander 1 tsp
• oregano 2 tsp
• salt 1 tsp
• pepper 1 tsp
• guajillo
• chipotle
• pasilla
• chicken stock 1 cup
• cheese

1. 1

   Dice an onion , mince garlic , drain chickpeas .
2. 2

   Heat oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add tomatoes , cumin , coriander , oregano , salt , and pepper .
3. 3

   Heat a fry pan over medium heat, add guajillo , chipotle , and pasilla and toast until fragrant, about 2 minutes.
4. 4

   Tear up chillies and add to sauce pan along with chicken stock . Bring to a boil, reduce heat, and simmer for 10 minutes.
5. 5

   Transfer sauce to a blender and blend until smooth. Return to sauce pan and simmer for 10 minutes. Alternatively, use a stick blender to blend the sauce in the sauce pan.
6. 6

   Add chickpeas and simmer for 25 minutes until tender.
7. 7

   Serve with shredded cheese .