Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 green onions (or red; roughly chopped)
  • 1 jalapeno pepper (minced)
  • 2 ears corn (sliced off the cob)
  • 2 cups chickpeas (cooked)
  • 1 lime (juiced)
  • 1 tsp tamari
  • 1 tsp paprika (smoked)
  • 1/2 tsp coriander (ground)
  • 1 cup tomatoes (cherry; halved)
  • 1 tsp salt (sea)
  • pepper (freshly ground, to taste)
  • cabbage (red, shredded; to top)
  • hot sauce (to serve)
  • limes (to serve)
  • 4 tortillas (to serve (optional))
  • 1/2 avocado
  • 1 large bunch cilantro (stems and leaves)
  • 2 limes (juiced)
  • 1/4 cup walnuts
  • 2 cloves garlic (roughly chopped)
  • 2 jalapeno pepper (roughly chopped)
  • 1 tsp salt (sea)
  • 2 tbsp honey (to taste)
  • 2 tbsp olive oil
  • splash water

Instruction

  • Preheat oven to 350 degrees.
  • Heat olive oil in a large skillet over medium high heat. Add garlic, onion and jalapeño, stirring often until they begin to soften - about 3-4 minutes. Then, add corn, chickpeas, tamari, lime, spices and seasoning. Stir well to combine and cook over medium heat for 5-7 minutes. Remove from heat. Stir in cherry tomatoes.
  • Add tortillas in a single layer, straight on to the baking sheet. Bake for 10-12 minutes or until crisp (hard) and browned. Set aside to cool.
  • In the meantime, make avocado cilantro sauce: Add all items to a blender and blend until smooth, adding extra water as needed to blend.
  • To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime. Continue with remaining tortillas. Serve immediately!