Looking to mix up taco night? Try these savory chickpea tacos for a quick, weeknight dinner!
A handful of basic ingredients and a load of spices turns protein-packed chickpeas into a flavorful taco filling that the whole family will enjoy!
The filling for these tacos is based on a vegetarian Indian recipe called chana masala, a flavor-packed dish made of chickpeas.
Do Chickpeas Come From Chickens?
No, silly. Chickpeas come from a plant. They’re completely vegetarian. You may also know them as garbanzo beans.
Chickpeas are a legume. (Think peas, beans, and peanuts.)
Have you ever had hummus? That’s made with chickpeas!
Easy Chana Masala Chickpea Tacos
I love Indian food, although I’m partial to vegetarian Indian food because that is what I grew up eating.
Indian food has a reputation for being unbearably spicy to us Westerners, but I eliminated the heat while keeping the warm, comforting flavors.
Like I mentioned earlier, this dish is based on a traditional Indian dish called chana masala, though I’ve adjusted it to my tastes and to what I have available at my local grocery store.
I absolutely love the result. I don’t have a lot of Indian food options where I currently live, and this satisfied my craving right in the comfort of my own home!
The chickpeas are flavorful and tender with just a hint of tang from the lime juice. They’re cooked enough to retain enough bite without being too dry or crunchy, which can happen if they get overcooked.
So Do I use Tortillas… or…?
You absolutely can use tortillas! I used yellow corn tortillas in my photo, but I also served parathas, which are a type of Indian flatbread.
I buy parathas frozen and then peel them apart and slap them on a skillet to cook.
They are flaky and buttery and delicious…. a lot like a biscuit, but flat!
(Mine got a little burnt. Oops.)
Chapati are a good alternative as well. They’re made with durum wheat flour and are similar to a whole-wheat flour tortilla.
Naan is a pillowy, soft flatbread that is commonly available in large supermarkets, usually next to the pita bread.
Flour or corn tortillas are also a great shell for getting those tasty chickpeas into your mouth!
The Spices
For this dish, I used ground cumin, ground ginger, chili powder, turmeric powder, ground coriander, and garam masala.
Most of us have used cumin, ginger, and chili powder before. But turmeric, coriander, and garam masala might be new to you.
Have you ever used turmeric powder? It’s made from the root of, you guessed it, a turmeric plant, kind of like ginger. It’s a beautiful golden yellow color, and it does stain, so be careful about getting it on clothes or on silicone/plastic cooking utensils.
Ground coriander is made from coriander seeds. It has a warm, lightly floral, almost lemony taste that I really like.
Garam masala is a blend of ground spices that may include cumin, coriander, cardamom, cloves, black pepper, cinnamon, nutmeg, and fenugreek. There is no standardized recipe, so you’ll find that the ingredients vary based on the manufacturer.
It’s also the spice blend used to make chai tea!
I love using garam masala in place of cinnamon or pumpkin spice in lots of baked goods, so it’s definitely worth adding to your spice cabinet, especially if you love chai!
Wake Up Your Spices
Want a few tips to get more bang out of your spices? This is what I did to wake up my spices and get as much flavor from them as I could.
- Give the spices a quick grind in a mortar and pestle.
- Saute spices in oil or butter before adding other ingredients.
If you’re using whole spices, you could also toast them in a dry skillet over low heat until they start smelling fragrant and aromatic.
Get the Recipe for Chickpea Tacos
I love to load up any taco with all kinds of toppings. What are your favorites?
Mine are Greek yogurt, cilantro, and lettuce. My husband likes Greek yogurt and extra cheese. These would all be perfect for Indian chickpea tacos.
Chana Masala Chickpea Tacos
Ingredients
- 2 tbsp butter
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 tomato (finely chopped)
- 2 cans chickpeas (15.5 oz cans)
- 1/2 cup water
- lime juice from half a lime
- salt and pepper
- tortillas
Spices
- 1 tsp garam masala
- 1/2 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 2 tsp chili powder
- 1/2 tsp ground coriander
Toppings
- limes
- finely diced tomatoes
- finely diced onions
- chopped cilantro
- Greek yogurt or sour cream
- shredded lettuce
Instructions
- Mix together all the spices. Gently crush in a mortar with a pestle. (Optional, but recommended!)
- In a large skillet, melt butter on low heat and saute spices for about a minute until the scents begin to bloom.
- Add in the chopped onions and salt to taste. Sweat the onions for 8-10 minutes until they are soft and lightly caramelized.
- Add garlic and chopped tomatoes and saute for 5 minutes or until the tomatoes break down.
- Drain and rinse the garbanzo beans. Add them to the pan with 1/2 a cup of water and a squeeze of lime juice. Salt and pepper again to taste. Remember to stir very gently to keep the beans from breaking apart.
- Simmer on low heat uncovered until the liquid is mostly evaporated and a sauce forms, about 10 minutes.
- Turn off the heat, and cover the pan until ready to serve.
- Toast up tortillas or chapati one by one in a dry skillet and keep covered with a clean kitchen towel or in a tortilla warmer.
- Assemble tacos by spooning cooked chickpeas onto a tortilla and garnishing with additional lime juice, finely diced tomatoes, onions, cilantro, Greek yogurt or sour cream, and shredded lettuce.
Notes
- Instead of tortillas, serve alongside basmati rice to make a chickpea taco bowl.
- Leftover chickpeas are great for salads as well.
What’s for dinner?
Comment below and let us know how your family enjoyed these chana masala chickpea tacos.
What’s for Dessert?
How about these amazing jumbo loaded oatmeal cookies? You will love them!
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