One-Pot Wonders

Chickpea Vindaloo Tacos with Carrot Kachoombar

September 24, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
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.

What You'll Need
  • 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
  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!

See what other Food52ers are saying.

0 Reviews