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Prep time
10 minutes
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Cook time
30 minutes
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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.
—MasalaMama
Ingredients
- For the Chickpea Vindaloo Taco:
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1
jar Masala Mama Vindaloo Simmer Sauce https://food52.com/shop...
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16 ounces
can chickpeas, rinsed and drained
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¼ - ½ teaspoons
red pepper flakes
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Tortillas
- For the Carrot Kachoombar:
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1
carrot, grated
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½
small cabbage, thinly sliced (about 1 cup)
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1 bunch
cilantro, chopped (about ½ cup)
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½
lime, juiced
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Mama's Favorite Guacamole or 1 avocado, sliced https://food52.com/recipes...
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8 ounces
container sour cream or vegan yogurt
Directions
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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.
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Make a simple slaw combining the carrots, cabbage and most of the cilantro with some lime juice, salt and pepper.
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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.
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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.
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TIP: Also works nicely with tortilla chips in place of the tortillas!
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