09 Jul Chickpea Natchos with Crema
Tortilla chips and salsa was a classic childhood snack of mine, especially at backyard barbeques, birthday parties and sleepovers. I don’t really eat a lot of chips these days, but these chickpea tortilla nachos are delivered by pure chickpea goodness.
Because of their high fiber and protein content, along with their remarkable ability to stabilize digestion, chickpeas and things made with chickpea flour, rank high on the food satiety scale. Other snacks that rank high on the food satiety scale are pears, raspberries, oatmeal, beans, avocado, and chia seeds.
If you’re buying chickpea flour for the first time, know that it’s available at most health food stores and natural grocers, where it can sometimes be sold under the names garbanzo bean flour. Your most reliable source however, is an Indian grocer or market, where it is typically labeled gram flour.
I hope you enjoy these as much as I do!
Chickpea Tortilla Chips
Makes about 50 chips
Ingredients:
2 cups chickpea flour
1 ½ tsp. fine sea salt
1 tsp. freshly cracked black pepper
1 tsp. baking powder
¼ cup coconut oil, melted
4-6 Tbsp. warm water
Directions:
1. Sift the chickpea flour, salt, pepper and baking powder into a large mixing bowl. Add the coconut oil and mix with your hands until the dough is crumbly. Add ¼ cup / 60ml warm water and stir until the dough comes together. If the dough is not sticking together add more water, a teaspoon at a time, until it does. Do not overwork the dough.
- Preheat oven to 350°F / 175°C.
- Place the ball of dough onto a sheet of baking paper and flatten into a rough disc. Place another sheet of baking paper on top of the dough and using a rolling pin, roll out as thin as possible – I cannot emphasize this enough (if you don’t have large baking sheets, it may help to divide the dough in half and work in two batches). The thinner the dough, the lighter and crispier your chips will be. Remove the top layer of baking paper and score the dough into triangles. Slide the baking paper and dough onto a baking sheet and place in the oven. Bake for 10-13 minutes until the chips are golden around the edges.
- Enjoy chips warm on a nacho plate, or once completely cool, transfer them to an airtight container where they will keep for up to two weeks.
Avocado Cilantro Crema
Makes about 1½ cups
Ingredients:
1 small clove garlic
2 large, ripe avocados
2 Tbsp. freshly squeezed lime juice
a couple pinches sea salt
a pinch ground cayenne pepper, if desired
1 tsp. pure maple syrup
water to thin, as needed
3 Tbsp. cilantro leaves, minced
Directions:
1. Place the clove of garlic in the food processor and pulse to mince.
- Cut avocados in half, remove the pit and scoop the flesh into the food processor. Add the lime juice, salt, cayenne, maple syrup and blend on high until smooth. Add water to thin as needed, and blend. Next add the cilantro leaves and pulse just until combined. Season to taste, adding more salt or lime juice as desired. Store leftovers in an airtight glass container in the fridge for up to three days (however, fresh is best).
Nachos with Chickpea Tortilla Chips
Serves 4
Ingredients:
1 batch Chickpea Tortilla Chips (about 50 chips)
1 batch Avocado Cilantro Crema
1 ½ cups black beans (about 1 can)
1 Tbsp. cold-pressed olive oil
1 lime, divided
½ ripe avocado
½ small red onion
2 Tbsp. pumpkin seeds
sprouts of your choice
handful cilantro
crushed chili flakes for garnish
Directions:
1. Combine the black beans with the olive oil and the juice of half a lime. Stir and season to taste. Mince the red onion.
- In a dry skillet over medium heat, toast pumpkin seeds stirring often, until they are fragrant, about 3-5 minutes. Remove form heat, let cool, and roughly chop or pound in a mortar and pestle (optional).
- Place about one quarter of the chips on a plate. Top with the black beans, a few dollops of crema, a sprinkling of onion, pumpkin seeds, sprouts and cilantro. Repeat with another three layers of chips and toppings until you have used everything up. Garnish with half an avocado, sliced, a squeeze of half a lime and a sprinkling of crushed chili flakes. Devour immediately, rejoice!
