spanakopita tacos with crispy dill chickpeas____________________________The method of crispy stovetop chickpeas: DO NOT OVERDISTURB! If you stir them around too much, they'll steam instead of caramelize. Still tasty, but not the desired effect.
Ingredients
spanakopita filling
- 1 tbsp olive oil
- 2 green onions, diced (separate whites and greens)
- 2 cloves garlic, minced
- 1 16oz package frozen spinach
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 2 tbsp fresh dill
- 4 oz feta cheese, crumbled
- 1 lemon, for zest and juice (separated)
- kosher salt and pepper, to taste
- green onions, parsley, and lemon juice, to serve (optional)
crispy dill chickpeas
- 1 can chickpeas, drained, rinsed, and dried on paper towels
- 2 tbsp fresh dill, finely chopped
- 1 clove garlic, minced
- 3 tbsp olive oil, divided
- kosher salt and pepper, to taste
Instructions
- Start with your filling. Heat 1 tbsp olive oil in a skillet over medium. Saute onions and garlic for 2-3 minutes until fragrant. Add spinach and steam, with lid placed atop, for 3-4 minutes until thawed. Turn heat to medium-high and cook 3-4 more minutes until water boils off. Remove from heat. Stir in herbs, feta cheese, lemon zest, salt and pepper. Set aside.
- For the chickpeas: Toss all ingredients and 1 tbsp olive oil together in a bowl. Heat the other 2 tbsp olive oil in a cast iron skillet (or nonstick if you don't have cast iron.) You can use the same pan as with the filling, but ensure it is dried of any moisture to avoid steaming the chickpeas. When pan is hot and oil shimmers, add chickpeas in one layer and fry for about 10-12 minutes, stirring only two or three times, until crispy on all sides but not burnt. Scoop chickpeas out of pan and lay on a plate lined with paper towels to drain.
- To assemble tacos: Scoop 1/4 of spanakopita filling in the tortilla. Top with chickpeas, and sprinkle additional the greens of the used onions, lemon juice, and parsley, as desired.