Spicy Moroccan Chickpea Tacos
For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds.
2 Tbs. olive oil
1 small onion, cut into ½-inch pieces (1 cup)
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
1 tsp. fennel seeds
½ cup canned chickpeas, rinsed, drained, and lightly mashed with fork
2 small carrots, peeled and cut into ¼-inch rounds (½ cup)
¼ cup golden raisins
1 Tbs. harissa
⅓ cup grape tomatoes, quartered
4 6-inch corn or flour tortillas, warmed
- Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.