Spiced Chickpea Bites

A hearty vegetarian appetizer spiced with jalapeno, cumin and coriander that will be a real crowd pleaser. Alternatively serve for dinner like a chili and serve chips on the side for dipping.

  • Serves 4 1/2 cups
  • 5 mins prep, 30 mins cook 35 mins total

Ingredients:

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 poblano chile pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried oregano
  • 1 tsp salt
  • ¼ tsp fresh ground pepper
  • ¼ cup tomato paste
  • 1 can (28 oz) diced tomatoes
  • 1 can (19 oz) chickpeas, drained and rinsed
  • 2 tbsp lime juice
  • ¼ cup chopped fresh cilantro
  • Que Pasa White Corn Tortilla Chips
  • Greek yogurt

Directions:

  1. Heat olive oil in Dutch oven or large saucepan set over medium heat.
  2. Add onions, poblano, jalapeno and garlic.
  3. Cook, stirring occasionally, for 5 to 8 minutes or until softened.
  4. Add chili powder, paprika, cumin, coriander, oregano, salt and pepper.
  5. Cook, stirring for 2 to 3 minutes or until fragrant.
  6. Add tomato paste cook for 1 minute.
  7. Stir in diced tomatoes and chickpeas.
  8. Bring to a boil. Reduce heat.
  9. Simmer, stirring occasionally, for 30 to 35 minutes or until thickened.
  10. Stir in lime juice and cilantro.
  11. Spoon 1 tbsp of mixture on tortilla chips.
  12. Add 1/4 tsp dollop of yogurt on top.

Tip: Store mixture in covered in refrigerator for up to 2 days or freeze in airtight container for up to 1 month.