Mexican Chickpea & Potato Tinga Bowl

A smoky and flavorful Mexican bowl with a chipotle tinga made from chickpeas, potatoes, and tomatoes, served over brown rice with avocado.

Ingredients

• 1 cup Chickpeas
• 1 medium, diced Potatoes
• 1/2 cup, chopped Tomatoes
• 2, minced Chipotle peppers in adobo sauce
• 1/2 cup, diced Onion
• 2 cloves, minced Garlic
• 1 cup Vegetable broth
• 1/2 cup cooked Brown rice
• 1/4, sliced Avocado
• 1/2 tsp Cumin
• 1/4 tsp, dried Oregano

Instructions

1. Boil or steam diced potatoes until tender, about 15 minutes.
2. Sauté onion and garlic in a pan until softened.
3. Add chipotle peppers, cumin, and oregano, cooking for another minute to release aromas.
4. Add cooked potatoes, chickpeas, and tomatoes. Cook for 5 minutes.
5. Pour in vegetable broth and simmer for 10 minutes, allowing flavors to meld and sauce to thicken slightly.
6. Serve over cooked brown rice and garnish with sliced avocado.

Cuisine: Mexican

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch