I’m not a dedicated vegetarian, but I do really enjoy vegetarian cooking. There is something really satisfying about taking a bunch of fresh veggies and turning them into something wonderful, and this recipe for chickpea, spinach, feta and pepita tacos is a prime example of that. Before you get started, note that this recipe cooks down a lot, so I’d suggest doubling it for a one-person dinner serving!
This dish is so simple to make — literally all it requires is for you to chop up a few things, toss them in a pan on the stovetop, and cook for less than 10 minutes. You start with a dash of ancho chile in the bottom of the pan — don’t worry if you aren’t a spicy food person, because ancho is incredibly mild and has very minimal heat. After softening the shallots and garlic, you throw in tomatoes and chickpeas for a few minutes.
Right before serving, mix in the spinach and let it wilt for a minute. Fill up your tortillas with the filling, and top with avocado, feta, and toasted pepitas (pumpkin seeds)! That’s it! The chickpeas fill in for the meat you would normally use in this dish, and they are an excellent source of protein, so rest assured that this meal will stick with you through the day. As an added bonus, there are so many awesome textures and flavors going on here — creamy avocados, salty feta cheese, crunchy pepitas… you really can’t lose with this one!