CHICKPEA TACOS

We made these tacos last week and they were a hit with hubby.  I tired to make tacos a few months ago using the ground beef substitute, but if you have been following this blog then you know how I feel about the commercial substitutes.  But this one is full of good things and easy to make.  The spices were perfect and I loved the feeling of eating something that used to be unhealthy and is now so good!  I got this recipe from another vegan blog and now I can't find where it came from.  So as soon as I can sort that out I will come back and add an acknowledgement and link to the blog.  (l'll add a picture too the next time we make them)  The original recipe called for 1 tsp of cumin, but I dialed that down a notch to 1/2 tsp....it can be an overwhelming spice, so add more if you like that taste.

CHICKPEA TACOS

-1 TBL of oil or water
-1 small onion diced (about 1/2 cup)
-2 cloves of garlic minced
-1 15 oz can of chickpeas drained and rinsed
-1/2 tsp of cumin (or more if desired)
-1 tsp of chili powder
-1 tsp of paprika
-1 tsp of oregano
-juice from 1/2 lemon (or about 2-3 bottled)
-1 cup of raw spinach or swiss chard chopped small
-box of taco shells or soft tacos

For the fillers chop up some tomatoes, lettuce, jalapenos or whatever you like on your tacos.  Put a little bowl of veggie sheddred cheese, another bowl of vegan sour cream, and another of salsa.

1. Heat oil in large skillet over med heat, then add the onion and garlic and saute until the onion is translucent....about 5 min.  Don't let the garlic burn so you may have to lower the heat a bit. 
2. add the chickpeas, cumin, chili powder, paprika, oregano and lemon juice.  Mash the chickpeas with a fork until they still have some chunks but they have lost the roundness.
3. add spinach and stir to combine.  Cook about 7 minutes on med-low heat to combine the spices, adding some water to keep the mixture from sticking.  You will have to add the water several times.

Adding a package of yellow rice is our favorite side dish with tacos.