Vegan Chilaquiles with Spiced Chickpeas

Vegan Chilaquiles with spiced Chickpeas. Taco Spiced Chickpeas and crisped tortilla with easy red sauce make this 20 minute savory breakfast or brunch. Easy Chilaquiles Recipe. Nut-free, soy-free. can be gluten-free.


1 tsp oil
1 small onion finely chopped
5 cloves of garlic finely chopped
1/3 cup chopped carrots
15 oz can Chickpeas garbanzo beans, or 1.5 cups cooked
3/4 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp cayenne
a good dash of cinnamon
1/4 tsp or more salt
2 tortillas or 1.5 cups tortilla chips
chopped red onion cilantro and lime juice for garnish

Red Sauce:
1/4 cup tomato paste
1 tomato
1 cup water or stock
1 chipotle pepper in adobo sauce
1/2 tsp ground cumin
half of the onion garlic mixture from above
1/3 tsp salt


  1. Heat oil in a skillet over medium heat. Add onion, garlic, carrots and a pinch of salt and cook until golden. 4 to 6 mins. Stir occasionally. Reserve half of the mixture for the red sauce.
  2. Add chickpeas and spices to the skillet (or use 1 tbsp or more taco seasoning or chili powder blend of choice ). Mix well, Cover and cook for 4 to 5 minutes.
  3. Meanwhile make the red sauce: Blend all the ingredients and reserved onion garlic carrot mixture until smooth in a blender and set aside. (You can also make the sauce with red salsa, chipotle pepper, cumin, salt and water as needed).
  4. .....
  5. Please visit Vegan Chilaquiles with Spiced Chickpeas @ for full instructions

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