Spicy Moroccan Chickpea Tacos
For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds.
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For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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