Name: Chickpea, Spinach, Feta, and Pepita Tacos
Ingredients: 3 or 4 corn tortillas, preferably homemade (page 84); 1 teaspoon extra-virgin olive oil; 1/4 teaspoon ground ancho chile; 2 cloves garlic, thinly sliced; 1 small shallot lobe, thinly sliced; 1 small tomato, chopped (or substitute 1/3 cup canned crushed tomatoes in their juices); 1/3 cup cooked chickpeas, preferably homemade (page 47), drained and rinsed; 3/4 cup lightly packed spinach leaves, stacked, rolled, and thinly sliced; Kosher or sea salt; Freshly ground black pepper; 1/2 avocado, peeled, seeded, and cut into chunks; 1 ounce feta cheese, crumbled; 1 tablespoon roasted pumpkin seeds (pepitas); Hot pepper sauce, such as Tabasco; 1/2 lime

I have to admit that making a vegetarian dinner is liberating. When I don’t include meat, I feel entitled to splurge on other riches, in this case avocado and pumpkin seeds. Nonetheless, these veggie-packed tacos are proof that something can be hearty and healthful at the same time.

Note:

To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375˚F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

Recipe notes

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