Ingredients
2 servings
- •4 cups chickpeas, canned or pre-cooked
- •1 medium onion, finely diced
- •2 roma tomatoes, diced or crushed tomatoes
- •2 tablespoons ginger, grated
- •3 cloves garlic
- •1 cup water, (adjust as needed)
- •2 tablespoons avocado oil
- •2 whole bay leaves
- •2 whole dry chili peppers
- •cinnamon stick piece
- •½ teaspoon cumin seeds
- •1 teaspoon salt
- •½ teaspoon turmeric
- •2 teaspoons paprika
- •red chili powder, (optional to add spice)
- •2 teaspoons chana masala powder
- •2 tablespoons taco seasoning
- •1 cup water, (adjust as needed for consistency)
Instructions
- First, make Chana Masala as follows:
- Heat avocado oil in a pan. To the pan, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
- Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
- Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mixwell.
- Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
- Let simmer for about 5 minutes with lid on.
- Add cooked chickpeas, mix well and let cook for 7-10 minutes.
- 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.
- Serve mixture on taco shells with lettuce, tomatoes, avocado, optional cheese and salsa.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 605
- Carbohydrate: 84g
- Fat: 21g
- Fiber: 27g
- Protein: 22g
- Sugar: 23g