breakfast · Indian

Chana Masala Breakfast Tacos

One of the worst things about moving out of the city is the lack of food options.

I no longer live near a Crest grocery store. My favorite Thai food is at least 30 minutes away. There’s a lack of options when it comes to Chinese restaurants. Korean and Vietnamese restaurants are non-existent.

And I no longer live just 5 minutes away from my beloved Indian buffet, Himalayas.

It’s sad, but the pros outweigh the cons in this case. We’re spending far less money on takeout now. I haven’t opened my Postmates app in forever. Plus, living in a place where my neighbors aren’t right above me is awesome.

I’m trying to do more Indian cooking at home. Is it traditional? Not really. Is it good and does it fill the void that Himalayas left? Definitely.

I still can’t get my curry skills down, so I’m doing everything else. Chana Masala was number one on my list because it’s a simple, classic Indian dish.

Chana masala is just chickpeas cooked in a tomato gravy with a ton of spices. If you’re vegetarian or vegan, chana masala is the recipe for you. It’s hearty, filling, and sensational when it comes to seasoning. I ended up using some ripe tomatoes from my garden, but you can totally just use the canned tomatoes.

I made mine into a breakfast taco filling. Simply scramble up some eggs and fill up a tortilla. It was a FIRE combination. I don’t know why I hadn’t thought of it sooner!

Enjoy!

Chana Masala Breakfast Tacos

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Breakfast tacos made better with chana masala, chickpeas cooked in spices and tomatoes.

Ingredients

  • 2 TBS. coconut oil or olive oil
  • 5 cloves garlic, minced
  • 1 tsp. ground ginger
  • 1 1/2 tsp. garam masala
  • 1 tsp. cumin
  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. ground turmeric
  • 1 large can (28 oz) fire-roasted diced or crushed tomatoes, with juices
  • 2 cans (14 oz each) chickpeas, drained and rinsed
  • 4-6 eggs, beaten
  • Tortillas, cilantro and lime wedges, for serving

Directions

  1. Heat oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Stir in spices: ginger, garam masala, cumin, coriander, turmeric and salt. Let spices toast for another 1-2 minutes.
  2. Stir in tomatoes with their juices. Let mixture come to a boil and then reduce heat. Simmer, uncovered, for 15-20 minutes.
  3. Stir in chickpeas and let cook for another 5 minutes.
  4. Meanwhile, scramble eggs in a greased pan.
  5. Make the tacos: warm some tortillas and spoon some eggs into them. Top with chana masala, cilantro, and a squeeze of lime.

Step-By-Step Instructions

Heat oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Stir in spices: ginger, garam masala, cumin, coriander, turmeric and salt. Let spices toast for another 1-2 minutes.

Stir in tomatoes with their juices. Let mixture come to a boil and then reduce heat. Simmer, uncovered, for 15-20 minutes.

Stir in chickpeas and let cook for another 5 minutes.

Meanwhile, scramble eggs in a greased pan.

Make the tacos: warm some tortillas and spoon some eggs into them. Top with chana masala, cilantro, and a squeeze of lime.

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