Ingredients Jump to Instructions ↓

  1. 3 or 4 corn tortillas, preferably homemade (page 84)

  2. 1 teaspoon extra-virgin olive oil

  3. 1/4 teaspoon ground ancho chile

  4. 2 cloves garlic, thinly sliced

  5. 1 small shallot lobe, thinly sliced

  6. 1 small tomato, chopped (or substitute 1/3 cup canned crushed tomatoes in their juices)

  7. 1/3 cup cooked chickpeas, preferably homemade (page 47), drained and rinsed

  8. 3/4 cup lightly packed spinach leaves, stacked, rolled, and thinly sliced

  9. Kosher or sea salt

  10. Freshly ground black pepper

  11. 1/2 avocado, peeled, seeded, and cut into chunks

  12. 1 ounce feta cheese, crumbled

  13. 1 tablespoon roasted pumpkin seeds (pepitas)

  14. Hot pepper sauce, such as Tabasco

  15. 1/2 lime

Instructions Jump to Ingredients ↑

  1. Warm the tortillas (see page 81) and wrap them in aluminum foil to keep warm. Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant, about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes. Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste. Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Dash a little Tabasco on each taco, squeeze the lime over them, and eat.


Send feedback