Ingredients
4cupschickpeascanned or pre-cooked
1mediumonionfinely diced
2Roma tomatoesdiced or crushed tomatoes
2tbspgingergrated
3garlic cloves
1cupwateradjust as needed
2tbspavocado oil
2wholebay leaves
2wholedry chili peppers
cinnamon stick piece
1/2tspcumin seeds
1tspsalt
1/2tspturmeric
2tsppaprika
red chili powderoptional to add spice
2tspchana masala powder
2tsptaco seasoning
1cupwateradjust as needed for consistency
Preparation
First, make Chana Masala as follows:
Heat avocado oil in a pan. To the pan, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mixwell.
Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
Let simmer for about 5 minutes with lid on.
Add cooked chickpeas, mix well and let cook for 7 to 10 minutes.
Then, add the taco seasoning to the chana masala you just made. Mash with masher and add water as needed for a loose but not runny consistency. Heat in a saucepan. Stir occasionally to prevent sticking.
Serve mixture on taco shells with lettuce, tomatoes, avocado, optional cheese and salsa.
Enjoy!
