1 cup raw spinach or Swiss chard, coarsely chopped
8 hard taco shells or whole wheat tortillas
2 tomatoes, diced
1 avocado, diced
Hot sauce (optional)
Chopped fresh cilantro, for garnish
Add the olive oil to a large saute pan over medium heat. Add the onion and garlic, and saute until the onion turns translucent, about 5 minutes.
Add the chickpeas, cumin, chili powder, paprika, oregano and lemon juice to a pan, and stir to combine. Mash the chickpeas with a fork so that they don’t roll out of the taco shell.
Add the spinach and stir to combine. As the chickpea mixture cooks, add water to the pan in small increments to keep the ingredients from sticking and to make it a bit saucy. Cook for about 7 minutes longer or until the sauce is your preferred thickness and the dish is heated through.
Yield: 8 tacos
This chickpea filling works great for nachos and is a tasty addition to a burrito.