It worked beautifully, the method needing only a slight adjustment—double the amount of crushed tomatoes and water—because chickpeas soak up liquid like sponges. This chickpea filling is heartier than ground meat versions, and I prefer eating it bowl-style with all the fixins—I even find tortillas unnecessary (shocking!). 4.9 from 17 reviews This is how I like to make the simple pickle/onion salsa: Finely dice a small red onion and a jalapeño if you like heat. Place them in a small bowl. Sprinkle with a pinch of salt. Sprinkle with a tablespoon or more of vinegar. Let sit for 15 minutes, then toss. Chickpeas: If you cook the pound of dried chickpeas as suggested below, you will have leftovers. Feel free to cook 1/2 or 3/4 of a pound if you don’t wish to have leftover chickpeas on hand. Canned chickpeas can be used in place of cooked-from-scratch ones. You need about two cans, drained and rinsed. For the crushed tomatoes, I like Pomi brand or I like to empty a can of San Marzano plum tomatoes into a food processor and purée it until smooth. Chile powders vary in degree of spiciness, so start with a tablespoon (or less) and add more to taste.
