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Chana Masala Tacos

Cumin Powder, Garam Masala, Kashmiri Chili Powder -

Chana Masala Tacos

Prep Time: 5 minutes

Cook Time: 30 minutes

Note: All ingredients in blue are available at alcoeats.

INGREDIENTS

 Ingredients Quantity
ALCO Garam Masala 1 tbsp.
ALCO Cumin Powder 1 tbsp.
ALCO Kashmiri Chili Powder 1 tsp 
ALCO Coriander Powder 1 tsp 
ALCO Turmeric Powder 1/2 tsp
Freshly ground black pepper 1/2 tsp
Chili flakes 1/2 tsp
Grapeseed oil 2 tbsp.
Red potatoes (cut into 1/2 inch cubes) 4 medium
Onion (diced) 1
Garlic cloves (finely chopped) 4
Fresh ginger (grated) 2 tbsp.
Red bell pepper (diced) 1
Diced tomatoes 28 oz.
Chickpeas (drained) 28 oz.
Spinach (rinsed and coarsely chopped) 1 bunch
Cilantro (rinsed and coarsely chopped) 1/2 bunch
Lemon juice 1/2

 

Tamarind Chutney (can also use any store bought or homemade chutney):

 Ingredients Quantity
Tamarind concentrate 4 tbsp.
Brown sugar 4 tbsp.
Water 2 cups
Chili flakes (optional) 1/2 tsp


To serve:

 Ingredients Quantity
Small corn tortillas (warmed) As needed
Fresh cilantro (leaves picked) As needed
Plain yogurt As needed
Chutney of your choice As needed


METHOD

  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Toss the potatoes in 1 tbsp. of grapeseed oil, sprinkle lightly with salt and spread on to the baking sheet. Roast in oven for 20 minutes, until lightly golden.
  2. In a large pan, heat the remaining tablespoon of grapeseed oil. Add the onion and sauté until translucent. Add the garlic, ginger, bell pepper and spices and mix well. Add the diced tomatoes and the chickpeas and stir. Simmer for 15-20 minutes until the liquid has reduced. Add the roasted potatoes and cook for an additional 5 minutes.
  3. Remove from heat and stir in the spinach, cilantro and lemon juice.
  4. If you are making the tamarind sauce, whisk all ingredients together in a small saucepan. Bring to a boil then reduce to simmer. Simmer until thickened- roughly 30 minutes.
  5. To serve, heat tortillas and spoon chickpea filling into each. Top with chutney, yogurt and a sprinkle of fresh cilantro.

- Recipe By Finn