Nachos w/ Chickpeas, Sweet Potatoes, & Tomatoes
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.
Equipment
- Baking Sheet
- Oven
Ingredients
Tagine Chickpeas
- 1 lbs. chickpeeas dried (~2 cups)
- 2 sweet potatoes roastedroasted
- 2 tomatoes diced
- 1 red bell pepper sliced
- 1 shallot sliced
- 1 tbsp. ginger minced
- 1 c. vegetable broth
- dash cumin
- dash coriander
- dash allspice
- dash cloves
- dash salt
- dash pepper
Nachos
- 1/2 c. tagine chickpeas
- ~2 handfuls tortilla chips
- 1/2 c. cheddar
- dollop Greek yogurt (optional, or sour cream)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- 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.