Description

These vegan butter chicken tacos are a fusion of Indian and Mexican flavors! By marinating tender chickpeas in a rich and creamy tomato-based sauce, we're creating a flavor profile that's reminiscent of traditional Indian cuisine. The combination of crispy taco shells, creamy sauce, and crunchy cilantro perfectly mirrors the vibrant streets of Mumbai.

Cuisine: Indian-Inspired Vegan
Servings: 4-6

Ingredients

• 1 can chickpeas, drained and rinsed
• 1/2 cup vegan butter (such as Earth Balance), melted
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon garam masala powder
• Salt and pepper to taste
• 6-8 corn tortillas, for serving
• Fresh cilantro leaves, for garnish

Instructions

1. In a large skillet, heat the melted vegan butter over medium heat.
2. Add the onion, garlic, ginger, cumin, smoked paprika, cinnamon, and salt. Cook until the onion is translucent, about 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, tomato paste, and garam masala powder. Bring the mixture to a simmer.
4. Reduce the heat to low and let the sauce cook for about 10-15 minutes, stirring occasionally, or until the sauce has thickened slightly.
5. Add the chickpeas to the sauce and stir to combine. Cook for an additional 2-3 minutes, or until the chickpeas are well coated with the sauce.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the butter chicken mixture onto a warmed tortilla and garnishing with fresh cilantro leaves.

Matching Wines

Sangiovese: A crisp and refreshing Italian white wine that pairs well with the creamy sauce.

Pinot Grigio: A classic Italian white wine that complements the rich flavors of the dish.

Moscato: A sweet and sparkling Italian wine that adds a fun and fruity twist to the dish.