Vegan Nacho-Style cheesy chickpeas

Cheesy Chickpeas Nacho Style. Instead of making tacos and filling them with the chickpeas and lentils, we served them with nachos. It’s a little more boat friendly and still delicious.

2 servings recipe:

• 1/2 cup of lentils (we used Beluga lentils)
• 2 cans of chickpea
• 1 bell pepper
• 1 jalapeño
• 1 onion
• vegan cheese (use one that melts) or some cheese sauce
• 4 tbl spoons soy sauce
• 2 tbl spoons vegetable oil
• 4 tbl spoons tomato paste
• 1 teaspoon cumin
• black pepper
• natural nachos

Cook the lentils with a 1 cup of water.
While cooking the lentils, fry drained chickpeas in the oil and the soy sauce in a big pan. Add the chopped onion, bell pepper and the jalapeño and fry for 5 more minutes.
Now add the tomato paste, stir well and let the tomato paste become a bit black (this adds roast aromas and a umami taste).
Add 1 to 2 cups of water, the cumin, and a black pepper. Let it simmer a little while.
Then you can add the cheese on top and put a lid on the pan. When the cheese is melted serve the meal with nachos.