Spicy Moroccan Chickpea Tacos


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

  • 4Servings


  • 2 Tbs. olive oil
  • 1 small onion, cut into 1/2-inch pieces (1 cup)
  • 1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
  • 1 tsp. fennel seeds
  • 1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
  • 2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)
  • 1/4 cup golden raisins
  • 1 Tbs. harissa
  • 1/3 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.

Nutrition Information

  • Calories: 269
  • Carbohydrate Content: 37 g
  • Fat Content: 9 g
  • Fiber Content: 7 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 388 mg
  • Sugar Content: 10 g