Chana Masala Tacos

This post is sponsored by Spindrift which pairs beautifully with these comforting, delectable tacos. Check out Spindrift’s vibrant flavors here.

Chana Masala Tacos because I was craving a Taste of Home.

Home is India. Home is Brooklyn. So a Taste Of Home naturally combines flavors from both my homes. Home is a feeling where we are loved, content, at peace, grounded and these tacos make me feel all that and so much more.

Food truly has the power to transport us back home and for that I am so grateful. Now let’s cook!

Chana Masala Tacos with Cumin Scented Avocado Crema!

RECIPE

Yield
12 tacos

Ingredients

For the chana masala

• • 2 cups pre-cooked (canned or pressure-cooked) chickpeas

  • 1 small red onion, finely chopped

  • Salt and pepper

  • 1 1/2-inch knob ginger, peeled and minced or finely grated

  • 2 tablespoons avocado or other neutral flavored oil

  • ½ teaspoon cumin seeds

  • 1/2 teaspoon turmeric

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1/2 teaspoon cayenne pepper

  • 1 cup chopped tomatoes

  • 1 bay leaf

For the avocado crema

• 2 avocados

• ½ cup sour cream

• 1 clove of garlic

• 1 teaspoon ground cumin

• Salt

• Juice of 1 ½  limes

• ¼ cup cilantro

For the quick pickled shallots

• 2 large shallots, thinly sliced

• Juice of 1 lime

• 1 small green chili, chopped

• 1 teaspoon minced cilantro

• Salt

• 12 thick corn tortillas

Method

Rinse and drain the cooked chickpeas. In a large pot, heat the oil on medium high heat until it shimmers. Add the cumin seeds and allow them to sizzle for 30 seconds. Add the onion with pinches of salt and pepper and cook for 5 minutes until softened and slightly brown. Add the ginger and cook for a minute. Add the turmeric, cumin, coriander and cayenne and sauté for 1 minute until the spices are aromatic. Add the tomatoes, another pinch of salt and sauté for 5 minutes.

Optional: Turn the heat off and carefully use an immersion blender to puree the curry sauce if you like it smooth.

Return the pot to medium high heat. Add the chickpeas, bay leaf, salt and pepper and 2 cups of water. Bring the mixture to a boil. Reduce it to a simmer and cook uncovered for 15  minutes, stirring every few minutes to prevent sticking. Adjust the salt and pepper to taste.

While the chickpeas are cooking, blend together the avocado crema ingredients and adjust the salt to taste. Also combine the shallots with the lime juice, salt, cilantro and chili and mix well.

Assemble your tacos. Warm a tortilla by flipping a few times on an open medium flame. Spoon the chana masala onto the taco and drizzle with the avocado crema and the pickled shallots. Enjoy!