Chickpea-Chipotle Tostadas

Ingredients

• 15 ounce garbanzo beans rinsed canned drained
• 1 cup chicken broth 
• 0.5 cup to 2 chilies slit green
• 2  chipotles in adobo minced
• 12  corn tortillas 
• 5 ounces feta crumbled reduced-fat
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic clove chopped
• 0.5 head lettuce shredded
• 2 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 6  plum tomatoes chopped
• 0.5  bell pepper red chopped
• 0.5 teaspoon salt 
• 8 ounce cream sour
• 6 servings vegetable oil 

Equipment

• food processor
• frying pan
• immersion blender

Directions

1. Pour oil to a depth of 2 inches into a large skillet.
2. Heat to 37
3. Fry tortillas, 1 at a time, over medium-high heat 30 seconds on each side or until crisp and lightly browned.
4. Drain and keep warm.
5. Saut onion, bell pepper, and garlic in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender.
6. Add chickpeas and next 4 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.
7. Process chickpea mixture in a food processor or with a hand blender until smooth. Return mixture to skillet. Simmer, stirring occasionally, until very thick. Stir in lime juice, and cook 2 to 3 minutes.
8. Stir together sour cream and salsa.
9. Spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomato.
10. Drizzle with sour cream mixture, and sprinkle with cheese.
11. Serve immediately.
12. * 1 1/2 (15-ounce) cans navy beans may be substituted for chickpeas. 2 canned jalapeo peppers and 2 drops liquid smoke may be substituted for chipotle peppers. 1/2 cup salsa may be substituted for salsa verde.