Chickpea Tacos with Dates-Tamarind Chutney Recipe – Easy Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Chickpea Tacos with Dates-Tamarind Chutney Recipe – Easy Indian Fusion

Introduction

Okay, friends, let me tell you about my latest obsession: Chickpea Tacos! Seriously, who knew Indian flavors and tacos could be this good together? I first made these when I was craving something a little different, a little fun, and definitely flavorful. The result? A vibrant, easy, and totally addictive fusion dish that’s become a regular in my kitchen. It’s perfect for a quick weeknight dinner, a casual get-together, or honestly, just when you need a little spice in your life. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average tacos. We’re talking about a burst of Indian-inspired goodness packed into a warm tortilla. The spiced chickpeas are incredibly satisfying, and the sweet and tangy chutneys? They take everything to another level. Plus, it’s ready in under 20 minutes – perfect when you’re short on time but don’t want to compromise on flavor.

Ingredients

Here’s what you’ll need to make these amazing Chickpea Tacos:

• 4 tortillas
• 1 cup baby kale
• 1 can (approx. 400g) organic garbanzo beans (chickpeas), drained and rinsed
• 1 teaspoon chaat masala
• 0.5 teaspoon cayenne pepper (adjust to your spice preference!)
• 0.25 cup finely chopped onions
• 0.25 cup chopped tomatoes
• 0.25 cup grated carrots
• 0.25 cup chopped scallions
• 2 tablespoons minced cilantro
• 1 avocado, sliced
• 0.25 cup cilantro mint chutney
• 0.25 cup dates tamarind chutney
• 0.25 cup yogurt
• 0.5 teaspoon chaat masala
• Salt to taste
• Freshly ground black pepper to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Chaat Masala: This is the spice blend that gives Indian street food its signature tang. It’s a mix of dried mango powder, black salt, cumin, coriander, and other spices. You can find it at most Indian grocery stores or online. Trust me, it’s worth seeking out!
• Dates-Tamarind Chutney: The sweet and tangy flavor of this chutney is a game-changer. It balances the spice beautifully. If you’re feeling ambitious, you can make your own, but a good quality store-bought version works great too.
• Cilantro-Mint Chutney: This bright, herbaceous chutney adds a lovely freshness. Again, store-bought is fine, or you can easily whip up a quick batch in a blender.
• Tortilla Choice: I usually go for flour tortillas, but corn tortillas work well too, especially if you’re gluten-free. For a more authentic Indian touch, you could even try using roti or paratha, warmed up! Regional variations are welcome here – experiment and see what you like best.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, let’s get those chickpeas ready. In a bowl, combine the drained and rinsed chickpeas with 1 teaspoon of chaat masala, ½ teaspoon of cayenne pepper, salt, and pepper. Mix it all up really well – you want every chickpea coated in that delicious spice blend.
2. Next, prepare the yogurt dressing. In a small bowl, blend ¼ cup of yogurt with ½ teaspoon of chaat masala, salt, and pepper. Give it a good whisk until it’s smooth and creamy.
3. Now, warm up your tortillas. I like to quickly heat them in a dry skillet or wrap them in a damp paper towel and microwave for a few seconds. Keep them warm in a tortilla warmer (or wrapped in a clean kitchen towel) so they stay nice and soft.
4. Time to assemble! Lay out a warm tortilla and layer on the baby kale, spiced chickpeas, chopped onions, tomatoes, grated carrots, scallions, cilantro, and avocado slices.
5. Drizzle generously with cilantro mint chutney, dates tamarind chutney, and the yogurt dressing.
6. Finally, squeeze a little fresh lime juice over the top. This brightens everything up and adds a lovely zing. Serve immediately and enjoy!

Expert Tips

• Don’t be afraid to adjust the cayenne pepper to your liking. If you’re sensitive to spice, start with ¼ teaspoon and add more as needed.
• For extra flavor, toast the chaat masala in a dry pan for a minute before adding it to the chickpeas.
• Make sure your chickpeas are well-drained. Nobody likes a soggy taco!

Variations

Let’s get creative!

• Vegan Adaptation: Simply use a plant-based yogurt alternative for the dressing.
• Gluten-Free Adaptation: Use corn tortillas instead of flour tortillas.
• Spice Level Adjustment: Add a pinch of chili powder or a dash of hot sauce for extra heat, or reduce the cayenne pepper for a milder flavor.
• Festival/Party Adaptation (Street Food Style): Serve these tacos with a side of papdi (crispy fried dough wafers) and a sprinkle of sev (thin chickpea noodles) for a true Indian street food experience. My family loves this when we have gatherings!

Serving Suggestions

These Chickpea Tacos are fantastic on their own, but here are a few ideas for sides:

• A simple cucumber and tomato salad
• A bowl of raita (yogurt dip)
• Some crispy papadums (Indian lentil crackers)

Storage Instructions

Leftovers can be stored in the refrigerator for up to 2 days. However, the tortillas will get a little soggy, so it’s best to enjoy these tacos fresh. You can store the chickpea mixture and chutneys separately for longer.

FAQs

Let’s answer some common questions:

1. What is chaat masala and where can I find it? Chaat masala is a tangy spice blend used in Indian cuisine. You can find it at Indian grocery stores or online retailers like Amazon.
2. Can I make the chutneys ahead of time? Absolutely! The chutneys can be made up to a week in advance and stored in the refrigerator.
3. What type of tortillas work best for these tacos? Flour tortillas are my go-to, but corn tortillas are a great gluten-free option.
4. How can I adjust the spice level of this recipe? Adjust the amount of cayenne pepper to your preference.
5. Can I use dried chickpeas instead of canned? Yes, you can! You’ll need to soak and cook about 1 cup of dried chickpeas to yield the equivalent of one can.
6. What are some good accompaniments to serve with these tacos? A cucumber and tomato salad, raita, or crispy papadums are all great choices.