Chana Wanna Taco Bout It

  • 8 cups fresh spinach leaves, washed and dried
  • 2 bunches cilantro, coarse stems trimmed, divided use
  • 4-5 serrano chilies, seeded as desired, minced, divided use
  • 4 cloves garlic, peeled
  • Himalayan black salt, to taste
  • Cannabis-infused oil, as desired*
  • 1 cup plus 1 tablespoon safflower or other neutral oil, divided use
  • ½ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Three 15-ounce cans chickpeas, drained
  • 2 medium shallots, minced
  • Corn tortillas, heated in oven or microwave
  • Micro cilantro, for garnish
  • Optional: sliced pickled Fresno chilies, crumbled paneer cheese and thinly sliced radishes

In large skillet, cook spinach with only water clinging to its leaves until wilted. Transfer to sheet pan; quickly cool in refrigerator. Combine in blender with cilantro leaves, ¼ of minced serranos, garlic cloves, salt to taste and cannabis oil. Blend for a few seconds. Add 1 cup safflower oil; puree until smooth.

Heat large, heavy skillet over medium heat; add remaining tablespoon safflower oil. Heat briefly; add chili powder, coriander and cumin. Cook, stirring, until fragrant, about 1 minute. Add chickpeas, shallots and remaining serranos; cook gently until heated through.

To serve, spread spinach puree on heated tortillas; top with chickpea mixture. Garnish with micro cilantro. Add pickled chilies, cheese and radishes as desired. Unused spinach puree and chickpea mixture can be refrigerated for several days. Makes 4-6 tacos. Potency depends on the strain used.

Get the recipe for Cannabis-infused oil here

Recipe courtesy of chef Zubair Mohajir, Wazwan Chicago

Photography by Eva Kolenko

Food Styling by Adam Pearson

Prop Styling by Stephanie Hanes


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