Start by warming some oil in a large pan over MEDIUM heat. Add in your diced onion and garlic and cook for 5-6 minutes to let the onion soften and brown slightly.

Add in your chickpeas and spices and stir until combined. Add in your vegetable broth and cover the pan and simmer on LOW-MEDIUM heat for 5-7 minutes to let the chickpeas soften. If the mixture dries out, add a touch more vegetable broth.

Once your chickpeas are softened, smash your chickpea mixture using a potato masher or the back of a fork. I recommend mashing about ½ of your mixture. Add your diced cilantro and stir until combined.

Preheat the oven to 425F. Wrap 5-10 corn tortillas in a damp paper towel and warm them in the microwave for 30-40 seconds to soften them. You may have to do this again during the assembly process if some are drying out.

Lay out a corn tortilla and add ~3-4 tbsp of mixture into the lower third of the tortilla. Tightly roll the tortilla. Place it seam side down on a baking sheet lined with parchment paper. Repeat this step until you've used all your mixture. Spread the taquitos out evenly so they are not touching.

Spray or brush some avocado oil (or canola oil) on the top of each taquito. Sprinkle a little salt on each.

Bake for 15-20 minutes until they are golden brown and crispy!

Serve the taquitos with toppings: lettuce, tomatoes, salsa, guac, cilantro and/or the spicy queso.