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Chickpea Vindaloo Tacos with Carrot Kachoombar

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. 

Prep time: 10 minutes
Active cook time: 10 minutes
Inactive time: 20 minutes
Difficulty: Easy
Serves: 4

Ingredients

1 jar Masala Mama Vindaloo Sauce
1 16 oz can Chickpeas, rinsed and drained
¼ - ½ teaspoon crushed red pepper
Tortillas (great on tortilla chips also)
1 carrot, grated
½ small cabbage, thinly sliced (about 1 cup)
1 bunch fresh cilantro, chopped (about ½ cup)
1/2 lime. juiced
Guacamole or sliced avocados
1 8 oz. container sour cream or vegan yogurt*, for garnish 
Salt and pepper 

Directions

  1. 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. 

  2. Make a simple slaw combining the carrots, cabbage and most of the cilantro with some lime juice, salt and pepper.  Slice avocado or make Mama’s favorite guacamole.

  3. 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.

To assemble, spoon some of the chickpea filling on the tortilla. Add a dollop of sour cream or yogurt. Top with the carrot slaw, avocados and garnish with fresh cilantro. Eat immediately!

* CocoYo is our favorite

**Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.