Indian Butter Chickpea Tacos

Combine quinoa, ½ cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 14 minutes. Remove from heat and keep covered until step 5. (4-serving meal: use 1 cup water)

Stir together just 1 tsp curry powder, 2 tbsp vegetable oil, and a pinch of salt in small bowl. Brush curry oil on one side of each tortilla and transfer to large nonstick skillet over medium-high heat. Cook, curry oil side down, until fragrant and tortillas are golden brown but still pliable, 2 to 3 minutes. Wrap tortillas in foil to keep warm and wipe skillet clean. (4-serving meal: use ¼ cup vegetable oil)

Add remaining curry oil, remaining curry powder, chickpeas, just half the tomatoes, coconut milk, and a pinch of salt and pepper to same skillet and cook over medium-high heat until heated through and sauce has reduced slightly, 6 to 8 minutes. Remove from heat and mash half the chickpeas with fork until they start to stick together and become creamy. (TIP: Keep remaining tomatoes for your own use.)

Stir together mango chutney, cucumber, just half the Fresno chile, lime juice, and a pinch of salt in small bowl. (TIP: Add more Fresno chile if you prefer more spice.)

Divide tortillas between plates. Top with cooked quinoa and Indian butter chickpeas. Dollop cucumber-mango chutney on each taco and serve with lime wedges. Enjoy!