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rancheros square

Chickpea Rancheros

Course Main Course
Cuisine Mexican
Keyword chickpea rancheros, vegan rancheros
Prep Time 15 minutes
Cook Time 20 minutes
Yields 4 servings
Calories 291 kcal
Author Dianne


  • 1 teaspoon vegetable oil
  • ½ cup diced onion about half of a small onion
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 jalapeno seeded and diced
  • 1 garlic clove minced
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can can chickpeas drained and rinsed
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 6-inch corn tortillas warmed
  • 1 avocado peeled, pitted, and sliced
  • ¼ cup chopped cilantro


  1. Heat the oil in a large skillet or frying pan over medium-high heat. Add the onion and cook, stirring frequently, until it begins to brown, about 5 minutes. Add the peppers and garlic and cook for another 5 minutes.
  2. Add the tomato sauce, chickpeas, and spices to the skillet, and cook, stirring frequently, until the mixture is hot and bubbly, about 10 minutes.
  3. To serve, place two tortillas on a plate and top with a large spoonful of the chickpea mixture. Top with the avocado slices and chopped cilantro.