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Indian Butter Chickpea Tacos with Quinoa & Cucumber-Mango Chutney
2 or 4 Serving Dinner

Indian Butter Chickpea Tacos

with Quinoa & Cucumber-Mango Chutney

These tacos are stuffed with fluffy white quinoa and chickpeas, cooked in a fragrant coconut milk sauce. Quinoa and chickpeas are a dynamic duo for bumping up the fiber and protein in this dinner. Sweet mango chutney and crisp, refreshing cucumbers add dimension and crunch.

Tags: High-Protein Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
900
FAT
25g
CARBOHYDRATES
138g
PROTEIN
36g

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INGREDIENTS

  1. 1/3 cup white quinoa
  2. 1 tbsp Madras curry powder (divided)
  3. 6 yellow corn tortillas
  4. 13.4 oz chickpeas, drained and rinsed
  5. 14.5 oz fire roasted diced tomatoes
  6. 5.5 oz coconut milk
  7. 1/4 cup mango chutney
  8. 1 cucumber, diced
  9. 1 Fresno chile, thinly sliced into rings (divided)
  10. 1 lime, half juiced, half cut into wedges
  11. 2 tbsp vegetable oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, tree nuts (coconut), wheat
Tools: Aluminum foil, Small saucepan with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
900
FAT
25g
CARBOHYDRATES
138g
PROTEIN
36g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

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)

2
Warm the tortillas

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)

3
Make the Indian butter chickpeas

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.)

4
Make the cucumber-mango chutney

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.)

5
Assemble the tacos and serve

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!

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