How to Make Chickpea Tacos
Step #1: In a large bowl, whisk together the yogurt and cumin. Fold in the cucumber and cilantro (reserving some for garnish, if desired), then taste and add salt as needed to create the cucumber raita. These tacos are my new favorite thing. I always seem to have a few cans of chickpeas lying around in case I need to whip up an easy dinner when I forget to make other plans. They are so tasty when you fry them up in a pan, especially when seasoned with fragrant garam masala and then stuffed into warm taco boat shells. I love raisins in my Indian food, and I’m obsessed with the way they plump up and absorb the spices in this recipe. You can thank me later. Step #2: Heat one tablespoon of oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the chickpeas and leek. Fry until the leeks separate and the chickpeas are lightly browned, 3-4 minutes. Add the raisins, garam masala, and ½ cup water. Stir well; sauté until the water has evaporated, about 2-3 minutes. Step #3: Divide the chickpea mixture into the soft taco boats. Top with a generous dollop of cucumber raita. Garnish with cilantro if desired. Serve warm. Reheat the chickpea mixture in a skillet over medium heat until warmed through or in the microwave for 1-2 minutes. Assemble the tacos with fresh raita just before serving to maintain the best texture and flavor.
