I am in full on Christmas leftover mode! It's one of my favorite times of the year. There's absolutely nothing better than all of the food over the holidays for the next couple of days. One of my favorite lazy day meals is tossing everything onto tortilla chips and dousing it in cheese. Today, I opted for the Tagine w/ Tomatoes, Chickpeas, & Sweet Potatoes and made Chickpeas Nachos. I also made a Burrito variation of this recipe if you're looking for something to eat more on the go. There are a plethora of ways to create fun and new dishes with anything and everything lying around after the holidays. I'm a big proponent of utilizing what you already have on hand. So, feel free to mix and match in what works for you!
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Variations of Chickpeas Nachos
Chickpeas aren't that unusual in nachos. Chickpeas make a really good bean substitute. If you don't have refried beans or black beans, or are looking for a slightly different flavor profile, chickpeas are very similar in taste and texture. I'll even add hummus to nachos on occasion because they pair so well together. Although you can really use any bean or legume as a substitute. It's going to have a slightly different flavor profile to typical nachos.
Although tortilla chips and cheese almost universally pair well with a plethora of non-typical dishes. I'll oftentimes use lentils, quinoa, and any number of fruits and vegetables that I have lying around the house! As well as leftovers. Which I will eternally turn into absolutely anything and everything having to do with nachos. I even made a Burrito w/ Chickpeas, Sweet Potatoes, & Tomatoes, if you're looking for this dish in a burrito form.
These Chickpeas Nachos consist of roasted sweet potatoes, quick soak chickpeas, red bell peppers, and freshly chopped tomatoes with shallots, ginger, and vegetable broth. Nachos are a great way to utilize whatever leftovers you have tucked away in the back of the refrigerator. Just about anything tastes great sandwiched in between tortilla chips and melted cheese. I sometimes change the type of tortilla chips and cheese to match the flavor profile. Either way, nachos are one of those almost universally delicious foods. This was an absolutely delicious meal to begin with. But it gets boring to eat the same foods every day! And nachos are a quick and easy way to make even the most mundane meals exciting again.
I used leftover Tagine w/ Tomatoes, Chickpeas, & Sweet Potatoes for this recipe. It takes about 3 hours to cook and requires aluminum foil, an oven, and a stovetop. I used a tagine; although you can also use a Dutch oven on the stove or even a crock pot or rice cooker, in a pinch.
Cook Nachos
Preheat oven to 350 degrees Fahrenheit.
Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
Spread toppings evenly across the tortilla chips.This acts largely like refried beans would in a typical nacho recipe. You can either spread across each of the chips or just drop little dollops across the chips.
Sprinkle with cheese.
Bake for 10-15 minutes, or until the cheese melts and the chips begin to toast.
Serve
Once the nachos are done cooking, remove from the oven and top with Greek yogurt or sour cream and hot sauce of choice.
Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.
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