Preheat the oven to 425 F / 220 C.
Mince the onion.
Mince the jalapeno.
Drain and rinse the chickpeas.
In a bowl combine the onion, chickpeas, jalapeno, broth, and seasonings. Mash together until you can see only a few individual chickpeas (or until you can see none-your preference!)
Grease the frying pan and heat up the tortillas by letting them cook on medium heat for 10-20 seconds per side (until they feel warm, but not hot). Add more oil as needed.
Put 2 generous tablespoons of filling into each tortilla and roll, placing them in a generously greased (roughly 1 tablespoon of canola oil) 9x9 baking dish.
Add 1 tablespoon of canola oil to the tops of the taquitos and ensure they have no oil-less spots.
Bake at 425 F for 20-25 minutes.
Enjoy!
