Vegetarian Cookbook Helps Busy Families Eat Healthy

SKILLET CHICKPEA CHILAQUILES

FOR THE CHILAQUILES:
1 can (15 ounces) chickpeas, rinsed and drained (or 1½ cups cooked chickpeas)
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 1/2 tablespoons chili powder
2 teaspoons dried oregano
1 cup fresh or frozen corn kernels
1 can (28 ounces) crushed tomatoes
1 1/2 teaspoons salt, or to taste
8 ounces unsalted corn tortillas chips (about 8 cups)

Pour the rinsed and drained chickpeas out on a cutting board and chop them up a bit. Alternatively, you can add them to a food processor and pulse a few times. Set aside.

Heat the olive oil in a large, deep skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic, chili powder, cumin, and oregano and sauté for 1 minute until the spices are fragrant. Add the chickpeas, corn, crushed tomatoes, and salt and simmer for about 10 minutes until hot.

Add the tortilla chips to the skillet and gently stir to coat.

Serve immediately with your toppings of choice.

FOR SERVING:

• BEST Guacamole (recipe in cookbook) or store-bought guacamole, or avocado slices
• Creamy Cumin Ranch Dressing (recipe in cookbook) or store-bought southwest ranch dressing
• Thinly sliced radishes
• Diced white or red onion
• Chopped fresh cilantro

TIP: Serve immediately for crispy chips. If you like the chips softer, wait 5 to 10 minutes for the tortilla chips to soak up the sauce.