This makes the perfect meatless taco and burrito filling or nacho or tostada topping. it is one of my meatless go to recipes. I have made it for countless Vegetarian guests and it's always a big hit, even with kids. Many of my followers on Instagram have made these and thoroughly enjoyed them. Spices can be adjusted to taste. You can make this with canned/tinned garbanzo/chickpeas but I highly recommend you make them yourself. That way they are even more nutritious and you can control the sodium. If you decide to make these with dried chickpeas, make sure you soak the them in plenty of water overnight. Once prepared these are easily reheated with a little water in a shallow saucepan or you can freeze them for several months. The cooking time indicated here includes the cooking time for cooking the chickpeas from scratch. If you use canned the cook time will only be about 35 minutes.
If you are preparing dried chickpeas, drain and rinse the soaked chickpeas and place in a medium pan and cover with about 2 inches(ab 6 cm) of water. Add a little sea salt and bring to a boil. Lower the heat so that they simmer for at least an hour or two or until they are soft but not mushy. Stir occasionally while cooking. The key is to keep is to keep testing them while they are cooking. If they are too firm they will be mealy. If they are too soft they will be mushy.
Cover a large saucepan with oil to coat the bottom of the pan. Over medium heat sauté the cooked(or canned) chickpeas with the garlic for about 10 minutes. Add the spices and stir constantly for about 3 minutes to get the raw taste out of the spices. Turn the heat down to low and continue to cook for another 20-30 minutes. Add water if they are getting dry.
Finish with more sea salt to taste and the lime zest. Enjoy!
Serving Size 1/2 cup