Chickpea & Collard Migas
Chickpea & Collard Migas
Serves 4 (2 cups or 480 ml migas plus 1/4 avocado per serving) | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
Serves 4 (2 cups or 480 ml migas plus 1/4 avocado per serving) | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
Ingredients:
For the crispy tortilla strips:
- 4 corn tortillas, cut into 1/2-inch (13-mm) wide strips
- 1 Tbsp olive oil
- 1/4 tsp salt
For the chickpeas:
- 1 1/2 cups (270 g) cooked chickpeas, or one 15-oz (420-g) can chickpeas, drained and rinsed
- 1 Tbsp nutritional yeast
- 1/2 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/8 tsp black pepper
For the migas:
- 2 Tbsp olive oil
- 1/2 medium red onion, sliced
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 medium tomato, chopped
- 1/2 tsp salt
- 1/4 cup (32 g) chopped canned chipotle peppers in adobo sauce
- 1 bunch collard greens, stems removed and leaves chopped (about 6 large leaves or 8 cups or 288 g)
- 1 Tbsp lime juice (about 1 fresh lime)
To serve:
- 1 Hass avocado, chopped
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- To make the crispy tortilla strips: Preheat oven to 375°F (190°C). In a medium bowl, place tortilla strips and toss to coat with oil and salt. On a baking dish, spread out tortilla strips so that none overlap and bake for 11–12 minutes, turning halfway, or until crisp and lightly golden brown. Set aside to cool; tortilla strips will crisp up more upon cooling.
- To make the chickpeas: In the same bowl that tortilla strips were seasoned in, place chickpeas and mash with a fork or potato masher until approximately 3/4 of the chickpeas are mashed and the rest remain whole—you want some chunky texture to remain. Add nutritional yeast, turmeric, cumin and black pepper and stir until completely combined. Set aside.
- To make the migas: In a large pan or cast iron skillet, heat oil over medium-high heat. Add onion and bell pepper and cook, stirring frequently, for 4 minutes, or until onion is translucent and bell pepper is slightly softened. Add garlic, tomato and salt and cook an additional 2 minutes. Add chipotle peppers and collards and cook, stirring occasionally, until collards are tender, about 7 more minutes.
- Lower heat to medium and add mashed seasoned chickpeas, crispy tortilla strips and lime juice. Stir gently to combineLower heat to medium and add mashed seasoned chickpeas, crispy tortilla strips and lime juice. Stir gently to combine and cook until just heated through, about 1–2 minutes. Remove from heat and top with avocado just before serving.
Notes:
Make-ahead tip: Tortilla strips can be made up to 2 days in advance if kept in an airtight container at room temperature.
Storage tip: Leftovers will last in an airtight container in the refrigerator for up to 5 days. Leftover chipotle peppers in adobo sauce can be frozen for up to 2 months.
Simplify this recipe: Use 8 oz (227 g) corn tortilla chips instead of making your own strips.
Make it nightshade-free: Substitute 1 medium chopped zucchini for the green bell pepper, 1 chopped carrot for the tomato and omit chipotle peppers in adobo sauce.
Nutrition Information Per Serving:
Nutrition information per serving: 325 calories, 18 g total fat, 2.4 g saturated fat, 2.7 g polyunsaturated fat, 11.2 g monounsaturated fat, 0 mg cholesterol, 604 mg sodium, 680 mg potassium, 35 g total carbohydrates, 12.2 g fiber, 6.8 g sugar, 10.9 g protein, 13% calcium, 22% iron
Â
