"Seasoned with solidarity!"
2 tsp ground cumin
2 tsp paprika
2 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
½ tsp cayenne
Salt and pepper, to taste
6 flour tortillas
1 (14 oz.) can chickpeas
1 jalapeño, cored, deseeded, and finely chopped
Concentrated chicken stock (1 tsp chicken bouillon paste dissolved in ¼ cup hot water)
1 Roma tomato, diced
1 lime, quartered
1 shallot, halved, peeled, and thinly sliced
⅓ cup white wine vinegar
3 tbsp tomato paste
¼ cup sour cream
½ cup freshly shredded queso fresco
1 tsp sugar
Olive oil for the pan
Quick pickle the shallot by combining vinegar, half the shallot, sugar, a pinch of salt, and 1 tablespoon of water in a small bowl. Stir and set aside for at least 15 minutes, or until ready to serve.
In a small bowl, blend ground cumin, paprika, coriander, onion powder, garlic powder, cayenne, salt, and pepper.
Drain and rinse the chickpeas, then pat dry. Season with half the spice blend. Heat a drizzle of olive oil in a pan over medium-high heat. Add the chickpeas and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a bowl.
Heat another drizzle of olive oil in the same pan over medium-high heat. Add the jalapeno and the remaining shallot. Season with salt and pepper, and cook, stirring, until softened, about 3 minutes.
Add the chickpeas back to the pan. Stir in the tomato paste, concentrated chicken stock, and the remaining spice blend. Cook until the chickpeas are coated in a thick sauce, about 3 minutes.
In a small bowl, mix the sour cream with a squeeze of lime juice. Add salt and pepper to taste, then thin with a bit of water until it reaches drizzling consistency.
Heat tortillas your preferred way–over an open flame, in the microwave, or in a pan. Fill each tortilla with the chickpeas, diced tomato, shredded queso fresco, lime cream, and pickled shallot. Serve with lime wedges on the side.
Enjoy!