CHICKPEA TACOS
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Ingredients (3ea. tacos x2, can double):
    1 can   chickpeas
    1       poblano pepper
    1       jalapeno pepper
    1       shallot
    1       roma tomato
    1       lime
    4 tsp   white wine vinegar
    2 tbsp  southwest spice blend* 
    2 tbsp  tomato paste
    6       flour tortillas
    1/2 c   monterey jack cheese
    1 tsp   sugar
    4 tsp   olive oil
            salt + pepper

Prep:
    Bowl 1:
        chickpeas: rinse, drain, dry
        1 tbsp southwest spice
        salt + pepper

    Bowl 2 (mix until dissolved):
        1/2 shallot: peel, slice
        white wine vinegar
        sugar
        1/2 tsp salt
        1 tbsp water

    Bowl 3:
        1/2 shallot: peel, chop
        poblano: core, seed, finely chop
        
    Bowl 4:
        1 tbsp southwest spice
        tomato paste
        1/4 cup water

    Separate:
        tomato:    core, dice
        lime:      halve, 1/2 wedges*
        jalapeno:  thinly slice
        cheese:    shred

Instructions:
- Heat 2tbsp olive oil in pan
  on medium-high, (2-3 mins)
- Add Bowl 1 to pan.
  Cook, tossing, until lightly brown/crisp,
  (4-5 mins). Return to bowl.
- Heat 2tbsp more olive oil in pan.
- Add Bowl 3 to pan. Cook, tossing, until
  soft (3-4 mins)
- Return Bowl 1 to pan. Add Bowl 4 to pan.
- Cook, stirring, until sauce reduced,
  (2-3 mins).
- Wrap tortillas in damp paper towl and
  microwave 30 secs to heat.
- Divide chickpea mix between tortillas.
- Top with tomatoes, cheese, jalapeno,
  marinated shallots (Bowl 2), squeeze of
  lime juice, as desired.

Notes:
*  Use any commercial or homemade spice
   blend, as desired.

** Other half of lime can be used to make
   a lime crema for drizzling by combining
   lime juice with 4 tbsp sour cream, a
   pinch each of salt + pepper, and mixing
   with a splash of water to thin.