Chick Pea and Lentil Nachos
I discovered this tasty treat whilst trying to get rid of stuff in my cupboard. Perfect for meat eaters and veggies alike.
I discovered this tasty treat whilst trying to get rid of stuff in my cupboard. Perfect for meat eaters and veggies alike.
- Carbohydrate 4.17125138888889 g
- Cholesterol 14.6666666666667 mg
- Fat 5.78092291666667 g
- Fiber 0.25332637898624 g
- Protein 6.81238958333333 g
- Saturated Fat 2.99938673611111 g
- Serving Size 1 1 Serving (23g)
- Sodium 268.331388888889 mg
- Sugar 3.91792500990265 g
- Trans Fat 0.375487222222223 g
- Calories 96 calories
Step-by-step
- Put the lentils in a pan and only just cover them with boiling water.
- Wait for the water to boil away and then add the garlic and the chick peas.
- add the peppers and the tomato puree.
- Sprinkle over the fajita mix and stir with a fork vigorously until slightly pasty.
- Place desired amount of chips on your plate and pour over your mexican chickpea mix.
- Grate a small amount of cheese on top and place in the microwave for 10 seconds.
- And theres your quick and easy dinner!
- You may want to serve with sour cream and guacamole.
Standard ingredient lists hide how certain legumes behave when combined under heat, particularly when starches bind together without added fats. Red lentils require strict water management during initial boiling; using too much liquid turns the base into soup rather than a cohesive paste, so measure the boiling water carefully until it completely evaporates.
- Scale the chickpea and lentil topping linearly by multiplying the dry lentil count and drained chickpeas by the desired factor, but hold back on the fajita seasoning until the final mix stage to prevent overpowering salt concentrations.
- Microwave heating for precisely 10 seconds melts shredded cheese efficiently without softening the tortilla chips underneath, though a conventional oven set to 200 degrees Celsius works well for larger batches spread across a baking sheet.
- Store leftover legume topping in an airtight container for up to three days in the refrigerator, reheating it gently with a splash of water before spooning onto fresh chips.
Efficient utilization of canned chickpeas and dried pulses keeps grocery budgets low while delivering consistent texture. Standard kitchen forks provide sufficient mechanical force for mashing, eliminating any need for specialized food processors or blenders.
