Chickpea & Spinach Tacos with Cotija Cheese & Roasted Pumpkin Seeds

I know, I seem to be on a tostada kick lately. When I’m in the mood for a vegetarian taco night, I’m now going to have to decide between the jalapeno and lime marinated kale tostadas or these chickpea and spinach tacos/tostadas. They are both delicious. Try them out for yourselves and let me know which one you like better!

Serves 2 for a light meal
adapted from: Serve Yourself: Nightly Adventures in Cooking for One

3 or 4 corn torillas, warmed for tacos, or fried crisp for tostadas
1 tsp extra virgin olive oil
¼ tsp ground ancho chile powder
2 cloves of 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- ½ cup chickpeas, drained and rinsed
1 cup spinach leaves, (or Swiss chard-ribs removed) stacked, rolled, and thinly sliced
salt + freshly ground pepper

avocado, cut into chunks
Cotija cheese (or feta) crumbled
roasted pumpkin seeds (also called Pepitas) *
hot pepper sauce, such as Tabasco or Franks Red Hot Sauce (this really makes them!)
lime wedges

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 releases its aroma, about 30 seconds. Add the garlic and shallot and cook until they start to soften and slightly brown, 4-6 minutes.

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

Lay the tortillas out on a plate and top with the chickpea-spinach mixture. Top with the avocado chunks, cheese crumbles, and pepita seeds. Dash desired amount of hot sauce on each taco, and squeeze the lime over them. Eat.

* to roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375 for 5-7 minute, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely. You can also buy them already roasted- Trader Joe’s carries them.

Samuel Adams Alpine Spring is my favorite beer of the season, and it goes down very well with these tacos.

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One Reply to “Chickpea & Spinach Tacos with Cotija Cheese & Roasted Pumpkin Seeds”

  1. Wow, that looks delicious! Wish I had more time to try all these wonderful recipes!

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