Chickpea Tinga Tacos
Ingredients
- 1/2 medium onion, diced
- 1/2 green bell pepper, diced
- 4 cloves garlic, minced
- 1/2 tsp thyme
- 4 roma tomatoes, diced
- 2-3 tbsp parsley, minced
- 1 15 oz can of chickpeas, rinsed and drained
- 2 chipotle peppers in adobo (canned), minced
- 1/4 cup water or vegetable broth
- 4-8 tortillas (depending on size)
Preparation
Bring a pan to medium heat with a splash of oil. Add diced onions and bell peppers with a pinch of salt. Sauté until softened.
Add minced garlic and continue sautéing until fragrant.
Add thyme and diced tomatoes to the pan. Cook for about 5-6 minutes until juices release from the tomatoes.
Stir in minced parsley, chickpeas, minced chipotle peppers, and water. Allow the mixture to simmer for 10-15 minutes.
Serve the chickpea tinga on warm tortillas.
