Chickpea Tikka Masala Tacos

Origin

Tikka masala, believed to have originated in the Indian subcontinent, reflects a culinary tradition of marinating and grilling meats before bathing them in a spiced tomato sauce. By infusing this classic dish into a taco, we honor the street foods of Mexico while celebrating the global love for bold flavors.

Ingredients

• 400 gramscanned chickpeas, drained and rinsed
• 400 mlcoconut milk
• 2 tbsptikka masala paste
• 8 unitscorn tortillas
• 1/4 cupfresh cilantro, chopped
• 1 cupvegan yogurt
• 1 unitlime, cut into wedges
• to taste N/Asalt
• 1 tbspcooking oil

Instructions

1. 01

   Step 1: In a large skillet over medium heat, add 1 tablespoon of cooking oil. Once shimmering, add the drained chickpeas and sauté for 5 minutes until they begin to crisp slightly, enhancing their flavor and texture.

2. 02

   Step 2: Stir in 2 tablespoons of tikka masala paste, coating the chickpeas thoroughly. Cook for 1-2 minutes until aromatic, allowing the spices to bloom.

3. 03

   Step 3: Pour in 400 ml of coconut milk and bring the mixture to a gentle simmer. Cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas. Taste and season with salt as needed.

4. 04

   Step 4: Meanwhile, warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, keeping them pliable for folding.

5. 05

   Step 5: To assemble, place a generous spoonful of the chickpea tikka mixture on each tortilla, top with vegan yogurt, and sprinkle with chopped cilantro. Serve with lime wedges for a zesty finish.

Chef's notes

• Avoid overcooking the chickpeas at the start; they should remain firm and not mushy.
• If tikka masala paste isn't available, a mix of garam masala and tomato paste can work, though it won't be as rich.
• Make the chickpea filling a day ahead; it stores well in the fridge and flavors deepen overnight.