Black chickpea, corn and pilpelchuma tostadas

lunch · ⏱ 20 min · 6 portions · 65.0 g carbs / portion · vegetarian · allergens: gluten, milk

v5 · rb0e705f985 20260727Z1751 50 g butter 165 g sweetcorn 24.6 ml lime juice red onion to taste fine sea salt to taste 🍳 melt butter in a sauté pan over a medium-high heat until it starts to foam 🍳 ⏱ 5-7 min cook sweetcorn until nutty and golden 🍳 ⏱ 5 min stir in chickpeas and pilpelchuma, then cook more 🍳 remove from the heat and add diced tomato, coriander, lime juice and a pinch of fine sea salt 🌀 make quick salsa by mixing pilpelchuma, lime juice, olive oil, and a pinch of fine sea salt 🍽 spread soured cream on tostadas or round corn chips 🍽 top tostadas with chickpeas and corn mixture 🍽 top tostadas with salsa and finely diced red onion Tostadas 🎉 1 tsp olive oil 1 tbsp pilpelchuma paste 500 g black chickpea 100 g pilpelchuma paste 65 g salad tomato 10 g coriander leaf tostada to taste soured cream to taste olive oil, pilpelchuma paste black chickpea, pilpelchuma paste salad tomato, coriander leaf 15 ml lime juice 10 ml tostada, soured cream red onion fine sea salt
http://flowcooking.food/en-us/recipe/323/black-chickpea-corn-and-pilpelchuma-tostadas/