Skillet Chickpea Chilaquiles Dish
Ingredients
- for the chilaquiles:
- 1 can (15 ounces, or 425 g) chickpeas, rinsed and drained (or 11/2 cups [246 g] cooked chickpeas)
- 2 tablespoons (28 ml) olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 11/2 tablespoons (12 g) chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 cup (164 g) fresh or frozen corn kernels
- 1 can (28 ounces, or 785 g) crushed tomatoes
- 11/2 teaspoons salt, or to taste
- 8 ounces (225 g) unsalted corn tortillas chips (about 8 cups [208 g])
- for serving:
- store-bought guacamole (homemade if you got it ?), or avocado slices
- creamy cumin ranch dressing (page 162) or store-bought southwest ranch dressing
- thinly sliced radishes
- diced white or red onion
- chopped fresh cilantro