crispy curried chickpea tacos with spicy mango pineapple chutney_________________________________Indian flavor meets tacos with chickpeas baked crispy with plenty of spices and an easy fruity and savory summer chutney.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 tbsp turmeric
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp coriander
- 1 tsp ginger powder
- 1/4-1/2 tsp cayenne pepper, or to taste
- 1/4 tsp cinnamon
- 8 corn or wheat tortillas
- 1 avocado
- plain Greek yogurt, lime, and arugula, to serve
spicy mango pineapple chutney
- 1 cup pineapple, diced
- 1 cup mango chunks
- 1/4 cup red onion, diced
- 2 tsp chili powder
- 1/4 tsp cinnamon
- 1 clove garlic, minced
- 2 tsp lime juice
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 425 degrees and grease a baking sheet.
- Dry chickpeas well by rolling underneath paper towels. Toss with 1 tablespoon of olive oil, turmeric, cumin, paprika, coriander, ginger, cinnamon, and a pinch each of salt and pepper. Roast 20 minutes, tossing around the pan midway through. Keep a close eye on them after 10 minutes of cooking to prevent burning. The chickpeas will crisp up a bit more when you take them out of the oven as well!
- Meanwhile, make the chutney. In a bowl, stir together pineapple, mango, red onion, chili powder, cinnamon, garlic clove, lime juice, red pepper flakes, and a pinch of salt and pepper.
- Lay a handful of arugula in each tortilla. Spoon in about 1/4 cup chickpeas and arrange avocado slices atop. Drizzle with chutney, squeeze some fresh lime juice overtop, and finish with a bit of Greek yogurt, as desired.