Chickpea Enchiladas- Love in a Tortilla

Ahh, chickpeas!

I have a hard time writing about chickpeas, because I really really love them. I just don’t know how to appropriately convey all my gratitude towards this wondrous little food into eloquent words. My mom calls me Chickpea.

It’s that serious, you guys.

I can remember a specific dish that awakened my love for these little guys: Chickpea Enchiladas. The first time I had it was one of the very first times I hung out with my good friend Amanda. Perhaps one of the reasons why chickpeas are so dear to me, are for the memories they hold within their tiny, delicious selves.

This dish enables a lot of culinary freedom. Alongside the chickpeas, you may add whatever ingredients you like to fill the enchilada. I typically include a blend of onions and carrots, however this time I incorporated sweet corn and jalapeno.

The end result is a mesh of comforting Tex-Mex topped with gooey cheese and deluged with sauce. It’s a blend of sweet, earthy and mildly spicy.

It’s love in a tortilla.

Chickpea Enchiladas

For the sauce:

3 tablespoons vegetable oil

1 tablespoon flour

1/4 cup chili powder

2 cups vegetable stock

8 ounces tomato paste

1 teaspoon cumin

1/2 teaspoon salt

For the rest:

1 tablespoon olive oil

1 large onion

2-3 carrots, finely diced

1 jalapeno, cleaned & chopped

1 can chickpeas, rinses & drained

1/2 cup corn

1 tablespoon chili powder

1/2 tablespoon cumin

1-2 cups vegetable stock

Salt, to taste

8 whole-wheat tortillas

2 cups shredded queso fresco (or any other type of cheese you like)

In a medium saucepan, heat the vegetable oil on medium heat. Add the flour and cook for about a minute, stirring not to clump. Add the chili powder, continue stirring for 30 seconds. Add vegetable stock, tomato paste, cumin and salt. Stir to combine and bring to a boil. Reduce heat to low and cook for 15 minutes. The sauce will thicken as it cooks. Taste along the way and adjust seasonings accordingly. Set aside.

Preheat oven to 375°. Heat the olive oil in a large skillet over medium heat. Add the onion and carrots, sauté for 10 minutes or until onions are translucent and carrots soft. Add the chickpeas, spices and 1 cup of vegetable stock. Cook for 15 minutes, or enough time for chickpeas to soften and easily mash. Add corn. Turn off heat and mash the mixture, this does not have to be precise but enough to make almost a paste-like filling.

Coat the bottom of an oven-friendly pan with some of the enchilada sauce. On a flat tortilla, add a heaping spoonful of the chickpea mixture. Roll the tortilla and place in the pan. Repeat until you finish the mixture/tortillas. Pour the enchilada sauce over the tortillas and sprinkle the cheese. Bake for 15-20 minutes, or until the cheese is golden delicious! Cool before eating, but most importantly ENJOY.

À la prochaine et bonne année!

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