Chana Masala Tacos

May 29, 2020
2 Ratings
Photo by WarriorInTheKitchen
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4-6 people
Author Notes

My husband grew up in an Indian-immigrant household where his mom was very conscious of preserving traditional Indian recipes as well as introducing more Western recipes to the table. Once in a while, a meal would consist of a fusion of two cultures, trying to incorporate leftovers into a completely new meal the next day. Thus, the Chana Masala Taco was born.

For my own family, I love to meal prep and meal plan to make cooking efficient. I typically boil garbanzo beans (chickpeas) at the beginning of the week to use throughout the week. Needless to say, one of our favorites is Chana Masala (Chole or Spicy Garbanzo Beans) because I can transform it from one of the family's favorite traditional Indian dishes into a Mexican taco-style lunch the day after! This recipe is actually a 2-in-1 recipe (dinner one night and work from home lunch the next day)! —WarriorInTheKitchen

What You'll Need
  • Chana Masala (Chole)
  • 4 cups cooked garbanzo beans (chickpeas)
  • 2 tablespoons avocado oil
  • 2 bay leaves
  • 2 whole dry chili peppers
  • 2 cinnamon stick pieces
  • 1/2 teaspoon whole cumin seeds
  • 1 medium onion, finely diced
  • 1/2 cup crushed tomatoes (or 1 cup diced tomatoes)
  • 2 tablespoons grated ginger
  • 3-4 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 teaspoons paprika
  • 1/2 teaspoon red chili powder (optional to add heat)
  • 2 teaspoons chana masala powder (a good addition, but not required)
  • 1 cup water (adjust as needed for consistency)
  • Chana Masala Tacos
  • 2 tablespoons taco seasoning
  • water as needed
  1. Chana Masala (Chole)
  2. Heat avocado oil in pan.
  3. Add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
  4. Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
  5. Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.
  6. Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
  7. Let simmer for about 5 minutes with lid on.
  8. Add cooked chickpeas, mix well and let cook for 7-10 minutes.
  1. Chana Masala Tacos
  2. Simply add the taco seasoning to Chana Masala.
  3. Mash with masher and add water as needed for a loose but not runny consistency.
  4. Serve on taco shells with lettuce, tomatoes, avocado, optional cheese and salsa.

See what other Food52ers are saying.

  • Pranav Soneji
    Pranav Soneji
  • Janette Sarbo
    Janette Sarbo
  • jane
  • Cortneyap

5 Reviews

jane July 29, 2020
This was delicious!!! Very tasty and came together quick. Ingredients were easy to find at the Indian store. Whole family loved it including my preschooler.
Pranav S. July 4, 2020
Love this! As an Indian married to a Latina (albeit one who doesn't tolerate spice), this is the best of both worlds, which are remarkably similar in some areas (cumin, lemon/lime, coriander, flatbreads and chilis). Would also recommend in pita breads for packed lunches on the go! Thank you WITK
Cortneyap July 3, 2020
I made this for my family tonight and was impressed. We are not a vegetarian family, but we try to do 1-2 days a week without meat. This meal had incredible flavor and depth. Very filling without the meat. I can’t wait to try more from her!
Janette S. July 3, 2020
Warrior in Kitchen Chana Masala recipe is perfect so next day lunch of tacos is perfect.
Janette S. July 3, 2020
Warrior in Kitchen Chana Masala recipe is perfect so next day lunch of tacos is perfect.