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Servings: 2

Servings: 2
Ingredients
  • 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)
  • 4oz chipotle peppers in adobo, or to taste (as is I would say this dish is medium spicy)
  • 15oz can of chickpeas
  • 1 teaspoon veggie bouillon
Steps
  1. Slice onions thin and fry until translucent on medium heat
  2. Blend tomatoes and chipotles into sauce
  3. Add to pan after onions are ready along with the chickpeas and bouillon
  4. Cover and simmer for 20 min on medium low heat.
  5. Serve with rice, avocado, salsa, vegan sour cream, and tortillas
 

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