Servings: 2

1/2 medium onion, sliced ½ medium onion, sliced
15oz can whole tomatoes (I normally buy 28 oz cans to use with other dishes so I use about half here, but diced tomatoes are fine) 15oz can whole tomatoes (I normally buy 28 oz cans to use with other dishes so I use about half here, but diced tomatoes are fine)
4oz chipotle peppers in adobo, or to taste (as is I would say this dish is medium spicy) 4oz chipotle peppers in adobo, or to taste (as is I would say this dish is medium spicy)
15oz can of chickpeas 15oz can of chickpeas
1 teaspoon veggie bouillon 1 teaspoon veggie bouillon

Slice onions thin and fry until translucent on medium heat
Blend tomatoes and chipotles into sauce
Add to pan after onions are ready along with the chickpeas and bouillon
Cover and simmer for 20 min on medium low heat.
Serve with rice, avocado, salsa, vegan sour cream, and tortillas