Monday, May 23, 2011

Chickpea, Spinach, Feta, and Pepita Tacos

I know this sounds so totally weird. It's a bizarre combination of stuff. But it's surprisingly delicious. We both really liked this a lot. I found pepitas (pumpkin seeds) in the bulk bins at the grocery store, like with the grains and nuts and stuff. I think I paid like 14 cents for a scoop of them. Awesome. We used flour tortillas instead of corn, and I doubled the recipe for two of us.


Chickpea, Spinach, Feta, and Pepita Tacos
Epicurious, April 2011

I have to admit that making a vegetarian dinner is liberating. When I don't include meat, I feel entitled to splurge on other riches, in this case avocado and pumpkin seeds. Nonetheless, these veggie-packed tacos are proof that something can be hearty and healthful at the same time.

3 or 4 corn tortillas -- preferably homemade
1 teaspoon extra-virgin olive oil
1/4 teaspoon ground ancho chile
2 cloves garlic -- thinly sliced
1 small shallot lobe -- thinly sliced
1 small tomato -- chopped (or substitute 1/3 cup canned crushed tomatoes in their juices)
1/3 cup cooked chickpeas -- preferably homemade, drained and rinsed
3/4 cup lightly packed spinach leaves -- stacked, rolled, and thinly sliced
Kosher or sea salt
Freshly ground black pepper
1/2 avocado -- peeled, seeded, and cut into chunks
1 ounce feta cheese -- crumbled
1 tablespoon roasted pumpkin seeds -- (pepitas)
Hot pepper sauce -- such as Tabasco
1/2 lime

1. Warm the tortillas and wrap them in aluminum foil to keep warm.

2. Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant, about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.

3. Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.

4. Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Dash a little Tabasco on each taco, squeeze the lime over them, and eat.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375°F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

1 comment:

justine said...

This looks delicious! I'm always looking for new ways to use legumes. :)