Indian food has become one of my favorite types of cuisine over the years. I love the flavor and aroma of the common herbs and spices used, plus it is so filling to eat as a vegetarian! Lentils, chickpeas, and a colorful variety of vegetables leave me content and never bored. Chana masala is one which I order often at restaurants, but I’ve had the trouble quite a few times of it being far too spicy! Making it at home to accommodate my taste buds really alleviates this problem.
I’ve not only adapted this recipe to be less spicy, I’ve also come to make it a bit of a fusion dish and used the stew for tacos. This often happens when I make a stew and want to be more creative with the leftovers after a few days. This can still be served over rice, but I really think you’ll love the tacos!
- 2 tbsp flavorless oil of your choice
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- ¼ minced white onion
- ¼ cup diced pepper (for more heat, use jalapeno- for less, use a green bell pepper)
- two 16 oz cans of chickpeas (garbanzo beans)
- One 16 oz can stewed tomatoes
- 1 tsp cumin
- 1 tsp paprika
- sea salt to taste
- 1/4 lemon
- 1 tsp turmeric
- 1 tsp cayenne
- corn tortillas
- 1 avocado
- 1 cup shredded cabbage
- 1/2 cup fresh cilantro (coriander)
- 1 lime
- In a large pot, add tbsp oil and set heat to medium.
- Once heated, add ginger, garlic and onions. Let simmer till onions appear translucent.
- Add 2 cans of chick peas, the can of stewed tomatoes, diced pepper and spices. Roughly chop 2 to 3 tbsp fresh cilantro and add to the stew. Turn heat to low. Cover and cook for about 20-25 minutes until chick peas have become more tender and the stew becomes fragrant.
- When stew is complete, add a few heaping spoonfuls to warmed tortillas followed by cabbage, cilantro, lime juice, and a sprinkle of paprika.