How To Make Fusion Chana Masala Tacos
When Mexican flavors meat spices from South Asia, it’s a whirlwind of strong and unique flavors in this masala tacos recipe. Take a bite and don’t be shy.
Serves:
Ingredients
- 4cupschickpeascanned or pre-cooked
- 1mediumonionfinely diced
- 2Roma tomatoesdiced or crushed tomatoes
- 2tbspgingergrated
- 3garlic cloves
- 1cupwateradjust as needed
- 2tbspavocado oil
- 2wholebay leaves
- 2wholedry chili peppers
- cinnamon stick piece
- 1/2tspcumin seeds
- 1tspsalt
- 1/2tspturmeric
- 2tsppaprika
- red chili powderoptional to add spice
- 2tspchana masala powder
- 2tsptaco seasoning
- 1cupwateradjust as needed for consistency
Instructions
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First, make Chana Masala as follows:
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Heat avocado oil in a pan. To the pan, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
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Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
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Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mixwell.
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Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
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Let simmer for about 5 minutes with lid on.
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Add cooked chickpeas, mix well and let cook for 7 to 10 minutes.
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Then, add the taco seasoning to the chana masala you just made. Mash with masher and add water as needed for a loose but not runny consistency. Heat in a saucepan. Stir occasionally to prevent sticking.
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Serve mixture on taco shells with lettuce, tomatoes, avocado, optional cheese and salsa.
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Enjoy!
Nutrition
- Calories: 1731.69kcal
- Fat: 39.29g
- Saturated Fat: 4.25g
- Trans Fat: 0.00g
- Monounsaturated Fat: 15.58g
- Polyunsaturated Fat: 13.26g
- Carbohydrates: 273.41g
- Fiber: 54.72g
- Sugar: 49.93g
- Protein: 85.15g
- Sodium: 1488.91mg
- Calcium: 325.11mg
- Potassium: 3427.47mg
- Iron: 20.17mg
- Vitamin A: 119.38µg
- Vitamin C: 96.12mg
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