Spiced Chickpea Tostadas
4 small corn tortillas
Neutral oil for frying
1 package Chickpeas, Tomato & Onion Organic Everyday Chana
½ cup crumbled feta cheese
¼ cup thinly sliced red onion for garnish
Cilantro for garnish
In a deep 8-inch skillet, heat ¼-inch of oil. Fry the tortillas until they are crispy and golden on both sides. Remove to paper towels and sprinkle with salt.
Remove 4 tbsp sauce from the Chickpea Tomato & Onion Chana and mash the chickpeas using a fork and set aside. Keep the sauce in a bowl.
In a nonstick skillet over medium high heat, add 2tbsp crumbled feta and crack an egg into the middle. Fry the eggs until the whites set and cheese edges are crispy. Repeat this process for the remaining three eggs.
To assemble the tostadas: Spread some of the mashed chickpeas onto each tortilla and top with the crispy fried egg. Drizzle some of the reserved sauce and garnish with red onion and cilantro. Enjoy!