Easy Chana Masala with Samosa Tacos

standard November 9, 2016 2 responses


I get asked A LOT what foods I’ve been craving while being pregnant. And the few that have made it past the first trimester have been peanut butter, apples, and Indian food. I cannot get enough of the chana masala from our favorite take out place. And since it is so, SO good, I have never tried to make it at home. Why mess with your favorite, right?

The problem is, chana masala is so easy to make, and so much cheaper than take out every Friday night. This version does not have the same flavors as take out, although it could probably get closer if I let it sit and simmer a bit longer. But it does fulfill the craving, which is perfect on nights when the husband cannot handle another night of Indian food. All the more for me! Plus, adding these easy samosa tacos makes it feel like a full takeout buffet, but without all the breading and frying. Easy and healthy!


Easy Chana Masala with Samosa Tacos

Yield: Serves 4

Calories per serving: 387 kcal


    For the Chana Masala:
  • 1 T coconut oil
  • 1 clove garlic, minced
  • 1 tsp ground ginger (or 1 T fresh)
  • 2 tsp cumin
  • 1 1/2 tsp coriander
  • 1/4 tsp cardamom
  • 1 tsp garam masala
  • 1/2 tsp curry powder
  • 1/2 c onion, diced
  • 1 16 oz can chickpeas, drained and rinsed
  • 1 16 oz can fire roasted crushed tomatoes
  • 2 T fresh cilantro, chopped, for garnish
  • 2 c long grain brown rice, cooked
    For the Samosa Tacos:
  • 2 medium red or white potatoes
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 c frozen peas
  • salt and pepper to taste
  • 4 small corn or flour tortillas
  • cilantro, for garnish


    For the Chana Masala:
  1. Heat 1 T coconut oil in a large pan over medium heat. Add spices and toast for 1 minute until fragrant.
  2. Add onion and chickpeas, stirring to coat in spices. Let cook for 5 minutes, until onions are translucent.
  3. Stir tomatoes. Reduce heat and let simmer for 15 minutes until thick and flavors have deepened. Serve with rice and cilantro.
    For the Samosa Tacos:
  1. 1. Dice potatoes and add to a pot of salted water. Boil until soft. Drain and return potatoes to pot.
  2. 2. Add spices and mash potatoes roughly. You want big chunks of potato still. Add a little water if needed to thin. Stir in peas.Season with salt and pepper.
  3. 3. Add 2-3 T filling to each tortilla and fold into tacos. Garnish with cilantro.


Per serving (Chana Masala): 265 calories, 45 g carbohydrate, 6 g fat, 7 g protein, 498 mg sodium, 6 g sugar

Per serving (Samosa Tacos): 122 calories, 26 g carbohydrate, 1 g fat, 4 g protein, 118 mg sodium, 2 g sugar



2 responses

  • I should not have read this while I’m hungry – those chickpeas look so inviting!

  • Leave a Response

    Your email address will not be published. Required fields are marked *