Chickpea Spinach Feta And Pepita Tacos Recipes

Steps:

• In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
• Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
• Cover and simmer for about 18 minutes, stirring occasionally.
• Add spinach and cook about 7 minutes longer, or until spinach is cooked.
• Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

Steps:

• Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
• Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

Steps:

• If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.
• In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.

Steps:

• 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.

Steps:

• Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
• Divide chickpea filling evenly among taco shells.

Steps:

• Cook pasta according to instructions.
• Place washed and chopped spinach in a strainer, strain hot pasta over spinach.
• Combine all other ingredients in a large serving bowl, stirring to combine.
• Pour pasta and spinach into bowl, mix thoroughly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
• Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.