Skip to main content

Spicy Moroccan Chickpea Tacos

For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 small onion, cut into ½-inch pieces (1 cup)
Ingredient Line: 
1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
Ingredient Line: 
1 tsp. fennel seeds
Ingredient Line: 
½ cup canned chickpeas, rinsed, drained, and lightly mashed with fork
Ingredient Line: 
2 small carrots, peeled and cut into ¼-inch rounds (½ cup)
Ingredient Line: 
¼ cup golden raisins
Ingredient Line: 
1 Tbs. harissa
Ingredient Line: 
⅓ cup grape tomatoes, quartered
Ingredient Line: 
4 6-inch corn or flour tortillas, warmed

Instructions: 

  1. 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.

Nutrition Information: 

Calories: 
269
Protein: 
12 g
Total Fat: 
9 g
Saturated Fat: 
1 g
Carbohydrates: 
37 g
Cholesterol: 
0 mg
Sodium: 
388 mg
Fiber: 
7 g
Sugar: 
10 g
Yield: 
Serves 4