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Tex Mexican
Tex Mex Tostados

Shanna's Chiptole Chickpea Tostado

 Vegetable oil
12 x corn tortillas
1 med onion chopped
1/2 x red bell pepper chopped
2 x garlic cloves chopped
1 tbl olive oil
1 1/2 can chickpeas - (15 oz ea) see * Note, rinsed,
    and drained
1 cup chicken broth
2 tbl chopped fresh cilantro
2 x chipotle peppers in adobo sauce minced, see * Note
1/2 tsp salt
2 tbl fresh lime juice
1 ct sour cream - (8 oz)
1/2 cup salsa verde or green chile sauce see * Note
1/2 head iceberg lettuce shredded
6 x plum tomatoes chopped
5 oz reduced-fat feta cheese crumbled

 Method :
* Note: 1 1/2 (15-ounce) cans navy beans may be substituted for chickpeas. Two canned jalapeno peppers and 2 drops liquid smoke may be substituted for chipotle peppers. One-half cup salsa may be substituted for salsa verde.
Pour oil to a depth of 2 inches into a large skillet. Heat to 375 degrees. Fry tortillas, 1 at a time, over medium-high heat 30 seconds on each side or until crisp and lightly browned. Drain and keep warm.
Saute onion, bell pepper, and garlic in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Add chickpeas and next 4 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.
Process chickpea mixture in a food processor or with a hand blender until smooth. Return mixture to skillet. Simmer, stirring occasionally, until very thick. Stir in lime juice, and cook 2 to 3 minutes.
Stir together sour cream and salsa.
Spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomato. Drizzle with sour cream mixture, and sprinkle with cheese. Serve immediately.
This recipe yields 6 servings.