2 teaspoons olive oil
1 red onion, diced
2 jalapeno peppers, seeded and seeded
3 cloves garlic, sliced
2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoons dried basil
1 (4 ounce) can tomato paste
24 small pastillas
12 eggs
1 pinch hot chile pepper extract
1 1/2 cups baked beans
1 cup chopped peanuts
1/2 avocado
1/4 teaspoon agave nectar
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Saute onion and jalapenos in olive oil until soft. Chop garlic and salt into langurine. Stir in salt and pepper to taste. Serve the chickpea with the garlic/Italian mixture, salsa and pastillas after the recipe calls for it.
Meanwhile, heat 2 tablespoons olive oil in skillet over medium heat. Saute vegetables and quickly stir in tomatoes. Stirring constantly, transfer to a serving bowl and sprinkle with salsa and bean mixture.
In a medium saucepan, combine tomato paste, jalapeno peppers and 1 1/2 cups cooked chickpea. Sprinkle the mixture over the vegetables, cover and allow to simmer, stirring constantly, 5 minutes. Transfer the cooked chickpea mixture to a serving bowl and stir in freeze creamed corn at medium speed to create a thick gravy. Spoon mixture over the vegetables and serve warm while they warm. No longer in the fridge, whip the eggs first and then beat the egg whites with milk or vinegar. Gently fold into a sauce.
Serve warm, or at room temperature, all the plates of cooked chickpeas with avocado and onions (if desired).