A week to go till the faux freedom that is Springbreak - a whole month of niceness - until one realises that exams will appear at the end of it. Nevertheless, one step closer to spring and summery(er) weather! Before that though, a few more essays to be completed while rain and hail batter our windows.
What would be more suitable on a cold Friday night than some spicy tacos? Everything seems more festive in a taco shell!
Chickpea and spinach tacos
1 cup of dried chickpeas, soaked and boiled
1,5 cup of frozen spinach (defrost and drained)
1 cup of diced tomatoes (i used cherry tomatoes)
2 gloves of garlic
Dried chili flakes and salt
Oil
Heat up the oil, then roast the garlic and chili flakes in it before adding chickpeas and saute them until warm all the way through.
Add tomatoes (and some spring onions if you have them) and finally the spinach. Season to taste! Mash it a little bit, crushing some of the chickpeas, until the veggies have almost formed into a paste.
A little indulgence near the weekend might prompt you to add in a bit o cheese and sour cream ;) - enjoy! (Recipe adapted from Smitten Kitchen)
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