- Warm olive oil in a medium skillet over medium heat. Add chickpeas, then sprinkle cumin, chili powder, paprika, salt, cayenne, and black pepper on top. Stir to combine and coat chickpeas evenly, then cook for 8-10 minutes, stirring occasionally, until the chickpeas turn crispy and golden.
- Toss slaw ingredients together in a medium bowl. In a separate small bowl, whisk together sour cream or Greek yogurt, lime juice, adobo sauce, and salt. Add water a little bit at a time until the sauce is as thin as you want it.
- Start with charred or warmed tortillas and layer on chickpeas, slaw, and sauce. Top with avocado slices and serve with extra lime wedges or other toppings, as desired.
Tip: Adobo sauce
Most easily found in a small can accompanying chipotle chili peppers, which you can usually find near other Mexican foods in major grocery stores. If you don’t have any, leave it out and stir 1/2 teaspoon chili powder into the sauce, instead.
[See Full Recipe]- In medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and spinach.
- Chill for 6 hours or overnight.
- Make bowl in 1 loaf of sourdough bread for serving. Tear or cut other loaf and centrepiece for dipping.
Makes 14-16 cupcakes.
- Preheat oven to 350 F. Line muffin pan. In a large bowl whisk together flour, baking powder, and salt; set aside.
- In stand mixer bowl with paddle attachment, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Add sour cream and mix until fully combined.
- Slowly add dry ingredients and mix until just combined; do not overmix. Scoop batter into cupcake liners, filling a little over 1/2 full. Bake 1 pan at a time @350 for 18-22 minutes or until wooden toothpick come out clean.
- Remove from oven and allow a couple minutes to cool before transferring to wire rack.
- Combine all ingredients and place in crockpot for 2-4 hours.