One-Pot Wonders

Chickpea Vindaloo Tacos with Carrot Kachoombar

September 24, 2020
0 Ratings
Photo by MasalaMama
Author Notes

Easy, healthy and delicious! The combination of the tangy and spicy Vindaloo sauce with chickpeas, cool sour cream, avocados and crunchy carrot slaw is fantastic.

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
  • For the Chickpea Vindaloo Taco:
  • 1 jar Masala Mama Vindaloo Simmer Sauce
  • 16 ounces can chickpeas, rinsed and drained
  • ¼ - ½ teaspoons red pepper flakes
  • Tortillas
  • For the Carrot Kachoombar:
  • 1 carrot, grated
  • ½ small cabbage, thinly sliced (about 1 cup)
  • 1 bunch cilantro, chopped (about ½ cup)
  • ½ lime, juiced
  • Mama's Favorite Guacamole or 1 avocado, sliced
  • 8 ounces container sour cream or vegan yogurt
In This Recipe
  1. In a medium sized pot, combine chickpeas with Masala Mama Vindaloo Sauce** and crushed red pepper. Simmer over medium heat until thick and coated, 5-7 minutes. Adjust salt to taste.
  2. Make a simple slaw combining the carrots, cabbage and most of the cilantro with some lime juice, salt and pepper.
  3. Heat your tacos on a hot cast iron skillet, adding a small amount of ghee, butter or olive oil, about 30-40 seconds on each side.
  4. To assemble: spoon some of the chickpea filling onto the tortilla. Add a dollop of sour cream or yogurt, top with the carrot slaw, avocados, and garnish with cilantro.
  5. TIP: Also works nicely with tortilla chips in place of the tortillas!

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