Spicy Moroccan Chickpea Tacos

• 2 Tbs. olive oil
• 1 small onion, cut into 1/2-inch pieces (1 cup)
• 1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips
• 1 tsp. fennel seeds
• 1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork
• 2 small carrots, peeled and cut into 1/4-inch rounds ( 1/2 cup)
• 1/4 cup golden raisins
• 1 Tbs. harissa
• 13 cup grape tomatoes, quartered
• 4 6-inch corn or flour tortillas, warmed

1. Heat olive oil in nonstick skillet over medium-high heat.
2. Add onion, and cook 3 minutes, or until softened.
3. Add chicken-style strips and fennel seeds, and cook 2 minutes.
4. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water.
5. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp.
6. Stir in tomatoes, and immediately remove from heat.
7. Fill tortillas with chickpea mixture, and serve warm.

olive oil, onion, chickenstyle vegetarian strips, fennel seeds, chickpeas, carrots, golden raisins, harissa, grape tomatoes, corn

Taken from www.vegetariantimes.com/recipe/spicy-moroccan-chickpea-tacos/ (may not work)