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!
Course Main Course
Cuisine Mexican
Cook Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 3servings
Calories 431kcal
Author Dora Stone
Ingredients
1tbsp.Vegetable oiloptional
3clovesGarlicminced
8oz.Spinachcleaned, 1 bag
⅛cupVegetable stock
1can (14.5 oz)Chickpeasdrained, rinsed
1Avocadosliced
1pintCherry tomatoessliced in half
½cupPepitastoasted
9Corn tortillas
Instructions
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.