nutritional information

Per Serving:

  • 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
Vegan

Spicy Moroccan Chickpea Tacos

Serves 4

30 minutes or fewer

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
  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.
May 2008

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