INGREDIENTS
1
Bell pepper
1
Carrot
1
Cilantro
4 cloves
Garlic
1
Jalapenos
2 1/2 tsp
Oregano, dried
1
(400g) can Tomatoes
1
Yellow onion
1/4 cup
Tomato paste
5 cups
Vegetable broth
1 tbsp
Lime juice
2 1/2 tsp
Chili powder
1/8 tsp
Salt
1 tbsp
Olive oil
2 1/2 tsp
Cumin, ground
4
Corn tortillas
1½ cups cooked chickpeas or 1, 14oz/400g can of chickpeas