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