| Prep: 10 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 16g | 2g | 33g |
| sugars | fibre | protein | salt |
| 4g | 10g | 10g | 1.2g |
Why I Love Mexican Vegan Tostadas de Tinga de Garbanzo
There’s something magical about Vegan Tostadas de Tinga de Garbanzo that tugs at my heartstrings and taste buds alike. Growing up in California, I was surrounded by an abundance of fresh produce and vibrant culinary influences. That melting pot of flavors combined perfectly with the rich, aromatic dishes from my Gujarati heritage. This recipe is a beautiful fusion of my West Coast roots and the love I developed for dynamic, well-spiced meals.
Why Fusion Works
The Vegan Tostadas de Tinga de Garbanzo bring together two beloved culinary traditions: the vibrant, bold spices of Mexican cuisine and the hearty reliability of garbanzo beans, a staple in many Indian dishes. The result is an enticing, mouth-watering dish that’s both familiar and refreshingly different.
One of the joys of creating fusion dishes is the exploration and innovation they encourage. My inspiration for this recipe came from Chef Rick Bayless, whose deep understanding of Mexican cuisine never fails to awe me. His recipes often use chipotle peppers in adobo sauce, which add a smoky, spicy depth that elevates these tostadas into something truly special.
Family and Comfort Foods
When I make Vegan Tostadas de Tinga de Garbanzo for my family, I’m bringing them a taste of the comfort foods they love in a light, modern format. My husband Faisal and our two sons love the crunch of the tostada shells paired with the creamy, spicy garbanzo mixture. Topped with fresh lettuce, red onion, and avocado, each bite is a symphony of textures and flavors.
This dish is reminiscent of other traditional Mexican meals like Tostadas de Tinga de Pollo (Chicken Tinga Tostadas), but with a vegan twist that doesn’t compromise on taste. It also pairs wonderfully with a side of Spanish rice or a simple salad with a citrusy vinaigrette.
A meal like this one also opens the door for shared experiences and conversations. Imagine setting up a tostada bar at home, laying out all the toppings, and letting everyone build their own perfect bite. The interactive, communal nature of this dish makes it a fantastic choice for gatherings, casual dinners, or even meal prepping for a busy week.
If you’re looking to experiment further, consider serving these tostadas alongside a hearty bowl of vegan black bean soup or a tangy mango salsa. These additions can add layers of flavor and make your dining experience even more enriching.
In the end, the Vegan Tostadas de Tinga de Garbanzo are more than just a meal—they are a bridge between worlds, a celebration of culinary adventure, and a reminder of the simple, profound pleasure of sharing good food with those you love.
What You’ll Need
- 2 cups of cooked or canned garbanzo beans (chickpeas), drained and rinsed
- 1 medium white onion, finely chopped
- 2 cloves of garlic, minced
- 1 large tomato, diced
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon of adobo sauce (from the chipotle pepper can)
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 12 tostada shells
- 1 cup of shredded lettuce
- 1/2 cup of diced red onion
- 1 avocado, sliced or diced
- 1/2 cup of vegan sour cream
- 1/2 cup of chopped fresh cilantro
- Lime wedges (for serving)
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Method
Step One
Heat the olive oil in a large skillet over medium heat. Add the finely chopped white onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step Two
Add the diced tomato, chipotle pepper, adobo sauce, dried oregano, and ground cumin to the skillet. Stir well and cook for an additional 5-7 minutes until the tomatoes start to break down and form a sauce.
Step Three
Add the cooked or canned garbanzo beans to the skillet. Using a potato masher or the back of a fork, slightly mash the beans to create a chunky texture. Season with salt and black pepper. Lower the heat and let the mixture cook for another 10 minutes, stirring occasionally to prevent sticking.
Step Four
While the chickpea tinga is cooking, prepare the toppings. Shred the lettuce, dice the red onion, and slice or dice the avocado. Set aside.
Step Five
To assemble the tostadas, place a generous spoonful of the chickpea tinga mixture onto each tostada shell. Top with shredded lettuce, diced red onion, avocado slices, and a dollop of vegan sour cream. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Step Six
Serve the Vegan Tostadas de Tinga de Garbanzo immediately and enjoy!
