HOW TO MAKE CHANA MASALA TACOS

Print Recipe

https://alcoeats.com/blogs/snacks/chana-masala-tacos

• Prep Time - 5 mins
• Cook Time - 15 mins 
• Total Time - 20 mins
• Course - Dinner
• Cuisine - Mexican-inspired Indian
• Diet - Vegetarian/Vegan
• Serving size - 3

Ingredients

For the spiced chickpeas

• 1 (425g) can of chickpeas/Chhole (drained)
• 2 teaspoons - Olive oil
• ¾ teaspoon - Kosher salt
• ½ teaspoon - Dried oregano (Mexican oregano is better)
• ½ teaspoon - Smoked paprika
• ½ teaspoon - Garlic powder
• A pinch of cayenne pepper
• Squeeze of lime juice

For the Cilantro Pesto

• ½ cup (70g) roasted cashews (pistachios or walnuts also can do)
• 2-½ cups (36-40g) loosely packed cilantro leaves and tender stems
• 2 garlic cloves (roughly chopped)
• 1 small jalapeño pepper (roughly chopped)
• 1 large lime or 1 medium lemon (zested and juiced)
• ¼ teaspoon kosher salt
• Freshly cracked black pepper (or as per taste)
• ⅓ cup (75 mL) olive oil

For the serving

• 6 corn tortillas
• Good store-bought salsa
• 1 large avocado (diced)

Cooking Instructions

• Spread the raw nuts out on a sheet pan and roast them for 7-10 minutes at 350˚F, tossing them midway through.
• Transfer the chickpeas over a layer of paper towels and gently pat them dry as much as you can without squishing them. Chickpeas must be well-dried before cooking.
• Take a large nonstick frying pan and heat it on medium-high heat with about 2 teaspoons of olive oil and spread the oil out to evenly distribute it. Once the pan is hot, add the chickpeas in and spread them out in a single layer.
• Cook the chickpeas undisturbed for about 2-3 minutes till they start to turn brown. Toss and cook for another 3 minutes, or till the chickpeas turn golden brown and get blistered in spots.
• Now, add the spices and salt and toss well to coat the chickpeas with the spices. Cook for around 2-4 minutes to allow all flavors to blend. Take them off the heat and hit with a squeeze of lemon/lime juice.
• Now, make the cilantro pesto. Add the nuts to a food processor and blend them until they are in very tiny pieces.
• Add the garlic, jalapeño, cilantro, lemon (or lime) zest, ¼ teaspoon salt, 2 tablespoons lemon/lime juice, and pepper to taste and blend everything to a paste. Scrape this paste towards the middle.
• Turn on the motor and pour in the olive oil until it all blends together into a sauce. Add 1 to 2 tablespoons of water if needed, to bring it all together, or add water for a thinner sauce.
• Taste first, before adding more lemon juice or salt as needed.
• To char the corn tortillas: On a stove, turn the burner to medium-low and use tongs to place the tortilla directly over the flame. Keep the tortillas for 10-20 seconds per side until they get charred, in spots. You can also add each tortilla to a cast iron skillet on medium-high heat for around 15-30 seconds on each side. Stack and wrap the charred tortillas in a paper towel to keep them warm.
• For assembling the chana masala tacos, take some cilantro pesto in a spoon and place it into the center of each tortilla. Now, add a handful of the spiced chickpeas/chana masala.
• Your spicy, tangy Chana Masala tacos are ready! Garnish them with diced avocado and salsa.