Smoky Chickpea Tostadas | TENDING the TABLEEverything says it’s fall. The days are shorter and darker, the rain patters on the roof continuously, and the internet is flooded with cozy holiday recipes. Given all of this I was surprised to find a bounty of peppers, tomatoes, corn and greens at the farmer’s market the other day. While I know that the tomatoes can’t possibly be as good as they were a few months ago, I couldn’t resist stocking up. I decided to roast them with brown sugar and olive oil to bring out their sweetness and serve them with smoky chickpeas and a fried egg on a crispy corn tortilla. This is the perfect weekend breakfast to bridge the gap between the seasons.Smoky Chickpea Tostadas | TENDING the TABLESmoky Chickpea Tostadas | TENDING the TABLESmoky Chickpea Tostadas | TENDING the TABLEI’m traveling for the next few weeks, starting in Oregon, then flying to New York for a yoga workshop and a visit with family. I’m feeling conflicted about being back. I’m eager to reconnect with family and our shared loss, as I’ve felt isolated and distracted here at home, but am also incredibly nervous about traveling alone as theres a good chance that I’ll randomly lose it and make some strangers very uncomfortable. I’m also feeling the reality of this loss more and more as I plan to head across the country on a trip that I had planned months ago with the intention of seeing Maya. I can only hope that this visit will help me begin to feel some sort of acceptance. In the meantime I’m coping by keeping busy and baking lots and lots. I hope you’ve all had a great weekend.Smoky Chickpea Tostadas | TENDING the TABLESmoky Chickpea Tostadas | TENDING the TABLE

SMOKY CHICKPEA AND ROASTED TOMATO TOSTADAS

Serves 2

INGREDIENTS

1-15 ounce can chickpeas, drained

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon dried harissa

1/2 teaspoon smoked paprika

8 ounces cherry tomatoes

1 tablespoon olive oil

1 tablespoon brown sugar

1/2 teaspoon salt

2 corn tortillas

2 eggs

sprouts and chopped parsley

sour cream or *vegan sour cream

PROCEDURE

Preeat the oven to 400 degrees. Toss the chickpeas with the oil, salt, harissa, and paprika and roast on a lined baking sheet for 10-15 minutes. Toss the cherry tomatoes in the olive oil, brown sugar and salt and roast on a lined baking sheet for 10-15 minutes.

Meanwhile fry the tortillas in a little oil until golden brown. Top each tortilla with some roasted chickpeas and tomatoes, a fried egg, some sprouts and chopped parsley and a drizzle of sour cream.

*To make vegan sour cream, soak 1 cup of raw cashews overnight. Blend with the juice from 1 lemon and 1/2 teaspoon salt until smooth.