Tatsoi Tostada

I am completely excited about the upcoming tatsoi in our weekly shares. Why? I recently came across this recipe on a friends Facebook page and at the time, I asked myself, "where will I get tatsoi?" Lucky for all of us, now we can make this delicious recipe.

Tatsoi and Chickpea Tostada

Ingredients

• 1 1⁄2 cups cooked chickpeas

• 1 tablespoon olive oil

• 2 tablespoons lemon juice, separated

• 1 tablespoon soy sauce or tamari

• 1 teaspoon agave or honey

• 1 teaspoon smoked paprika

• 1⁄4 teaspoon cayenne pepper

• 1 bunch tatsoi, chopped

• 1 teaspoon olive oil

• 1 clove of garlic, minced pinch of salt

• corn tortillas

Directio

Warm the oven to 375 degrees. Lightly spray the corn tortillas with oil on both sides and bake them on a lined baking sheet for 12-­‐15 minutes, turning half way. You want the tortillas crispy but not burned.
Set aside. While the tortillas cook, warm the olive oil in a medium sauté pan over a medium heat.
Add the chickpeas and cook until they begin to get a little color on the outside, about 5 minutes. In a small glass mix together 1 tablespoon of lemon juice, the soy sauce, and the agave. When the chickpeas are beginning to color, add the lemon juice mixture and toss until all the chickpeas are well coated. Add the remaining spices and cook for 30 seconds more. Turn off the heat. In a large skillet or wok warm the teaspoon of olive oil over a medium heat. Toss in the tatsoi and sauté until it begins to wilt, about 1 minute.
Add the remaining tablespoon of lemon juice, garlic, and salt and sauté for another minute. Turn off the heat.
Gently place some of the sautéed tatsoi on top of the cooked tortilla. Place several spoonfuls of the seasoned chickpeas on top, pressing them slightly into the greens. Top with sour cream and serve immediately.