How to Make Chana Masala Tacos

Print Recipe

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

Prep Time: 5 minutes 

Cook Time: 30 minutes

Ingredients

• ALCO Garam Masala  - 1 tbsp.
• ALCO Cumin Powder - 1 tbsp.
• ALCO Coriander Powder - 1 tsp 
• Chili flakes - 1/2 tsp
• ALCO Turmeric Powder - 1/2 tsp
• Black Pepper - 1/2 tsp Freshly ground
• ALCO Kashmiri Chili Powder  1 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):

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

Method

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