Vegan Chilaquiles with Chickpeas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tortilla chips layered with spiced chickpeas and topped with a quick red sauce made from tomatoes and chipotle. A vegan take on the breakfast classic, nut-free and soy-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 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)
- 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
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 17m
- Sodium
- 751mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 751MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.