Home Recipe Chickpea and Spinach Tacos Chickpea and Spinach Tacos Super simple, but it needed to be shared! Serve on warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch. Enjoy!
Recipe by Dora Stone on February 17, 2016
Cook time: PT20M
Total time: PT20M
View full recipe on https://dorastable.com/chickpea-and-spinach-tacos/ Rating 5 stars (3 reviews)
Keywords chickpea spinach tacos, vegan tacos, vegetarian tacos
Ingredients 1 tbsp. Vegetable oil (optional) 3 cloves Garlic (minced) 8 oz. Spinach (cleaned, 1 bag) 1/8 cup Vegetable stock 1 can (14.5 oz) Chickpeas (drained, rinsed) 1 Avocado (sliced) 1 pint Cherry tomatoes (sliced in half) ½ cup Pepitas (toasted) 9 Corn tortillas Steps Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma. Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down. Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper. Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch. Nutitrion Serving Size: 1 serving Calories: 431 kcal Carbohydrates: 52 g Protein: 13 g Fat: 23 g Saturated Fat: 4 g Trans Fat: 1 g Sodium: 158 mg Sugar: 6 g Unsaturated Fat: 18 g 
