![\"Chickpea](\"https:\/\/cheerykitchen.com\/wp-content\/uploads\/2013\/07\/Chickpea-Chicken-Tostadas.jpg\" "\\"Chickpea")
<\/a><\/div>\nThat’s how I felt when I bit into this tostada.\u00a0 The chipolte peppers add a kick, but not too much heat.\u00a0 If you are sensitive to spicy, start with 1 chipolte pepper.\u00a0 Otherwise, bring it on. \u00a0 I could eat them every day!<\/p>\n
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There’s just something so delicious about a crisp shell, and iceberg lettuce together.\u00a0 Yeah, I know, there’s little food value in iceberg lettuce, but this is where I use it…tacos and tostadas!<\/p>\n
<\/a><\/div>\nChop up onion, garlic and peppers and toss them in a fry pan<\/a>.\u00a0 Saute for 5 minutes or until tender.<\/p>\n Add the chickpeas…or garbanzo beans, whatever you like to call them.\u00a0 Either name works…add broth and bring it to a boil.\u00a0 Reduce heat and simmer 5 minutes.<\/p>\n Process chickpea mixture, cilantro, and chipolte peppers in my favorite food processor<\/a>\u00a0or with a hand blender until smooth. Return mixture to skillet. Simmer, stirring occasionally, until very thick. Stir in lime juice, and salt and cook 2 to 3 minutes.<\/p>\n<\/a><\/div>\n<\/a><\/div>\n