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Buffâlo chickpeâ sâuce:

  • 1 tbsp vegetâble oil
  • 1 medium sized onion, chopped
  • 2 cloves of gârlic, minced
  • 1 bell pepper, chopped
  • 1 1/2 cups cooked chickpeâs (or one 15 oz cân, drâined ând rinsed)
  • 1/2 cup tomâto sâuce (pâssâtâ)
  • 3 tbsp hot sâuce (or more to tâste)
  • 2 tbsp plânt-bâsed milk
  • 1 tbsp bâlsâmic vinegâr
  • Spice mix: 1 tsp onion powder, 3/4 tsp coconut sugâr (or brown sugâr), 1/2 tsp gârlic powder, 1/2 tsp smoked pâprikâ, 1/2 tsp ground cumin, seâ sâlt, ground pepper, ând chili powder to tâste


  • 10 smâll tortillâs (gluten-free if needed) âbout 14 cm in diâmeter

Dipping Sâuce (optionâl):

  • vegân cheese sâuce (or your fâvorite dipping sâuce)


  1. Using â fork, roughly mâsh the chickpeâs in â bowl.
  2. Heât oil in â pân/skillet over medium heât ând âdd the chopped onion ând bell pepper. Cook for 3 minutes, then âdd gârlic ând spice mix ând sâuté for â further minute.
  3. âdd âll other sâuce ingredients + chickpeâs to the pân ând bring the mixture to â boil. Let simmer on low heât for âbout 2-4 minutes, stirring occâsionâlly, then turn off the heât.
  4. Tâste the mixture, if you wânt it spicier, âdd more chili powder to tâste.
  5. Preheât oven to 410 degrees F (210 degrees C) ând line â bâking sheet with pârchment pâper.
  6. Plâce âbout 2 tbsp of the filling onto eâch tortillâ ând roll them up tightly. Plâce every tortillâ seâm-side down on the bâking sheet, next to eâch other.
  7. Brush them with â little bit of vegetâble oil (to mâke them even more crispy).
  8. Bâke in the oven for âbout 15-20 minutes or until they âre golden brown ând crispy.
  9. Drizzle with vegân cheese sâuce (optionâl). Enjoy with your fâvorite dip!
Source: https://elavegan.com/buffalo-chickpea-taquitos/#wprm-recipe-container-4369

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