Chana Masala Vegan Chickpea Tacos | Meatless Monday

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!

CHANA MASALA

Ingredients

  • 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
Instructions

  1. In a large pot, add tbsp oil and set heat to medium.
  2. Once heated, add ginger, garlic and onions. Let simmer till onions appear translucent.
  3. 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.
  4. When stew is complete, add a few heaping spoonfuls to warmed tortillas followed by cabbage, cilantro, lime juice, and a sprinkle of paprika.

chana masala taco vegan

The Roasted Taco

So, I never really get it right on Taco Tuesday. I’m usually craving Italian or Thai and it never occurs to me. I almost always have the ingredients to make tacos, though. Tortillas are a grocery list staple, and cheese goes with everything. The rest of the details are left to curiosity and chance. Today’s roasted tacos are nice hearty mixture that also comes with a nice crunch. I hope you like it as much as I did! Feel free to add a meat protein as well.

  • 2 corn/artisan tortilla shells
  • 1/2 cup cooked black beans
  • 1/4 lemon wedge
  • Garlic powder
  • Sea salt
  • 1/4 cup shredded carrots
  • 1 cup shredded kale
  • 1/4 cup shredded cheese
  • Olive oil
  • Salsa or hot sauce
  • 1/4 avocado (optional)
Preheat oven to 375 degrees. Place tortilla on a nonstick baking sheet. On one half of each tortilla, add 1/4 cup black beans, 1/8 cup shredded carrots, 1/2 cup kale, and 1/8 cup shredded cheese. Squeeze some juice over the veggie mixture and sprinkle a pinch of garlic powder and sea salt. Close taco and brush ousidelightly with olive oil. Bake for 10 to 12 minutes and serve.

 

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