Chana Masala Tacos

1 fat, 3 grains, 3 proteins20140305-153557.jpg

Yesterday my 18 month old nephew learned a new word. During our Skype call, he kept waddling around the house saying “bbeeeaannz” and cracking up laughing. Who knew the word “beans” could be so entertaining and funny? Here’s a picture of the little guy to put his cuteness into perspective…

BabyA

Daww! I know I’m biased because I’m family, but he’s definitely one of the cutest babies.

Somehow, this brought me to making a “bean” dish today. Chana Masala Tacos! It took me less than 5 minutes to whip up this spicy goodness!
20140305-153602.jpg

 

1 cup chickpeas [2 protein, 2 grain]

1 tsp olive oil [1 fat]

1 small onion, chopped

1 garlic clove, minced

1 tomato, chopped  [1 vegetable]

2 leaves of kale [1 vegetable]

1/4 cup water

1″ freshly grated ginger

4 poppadoms: I used Sharwood’s Red Chilli & Cumin flavor  [1 grain, 1 protein]

SPICES: coriander, cumin, cayenne peper, paprika, garam masala, tumeric

>>Saute all ingredients (except poppadoms) in a skillet. Add spices mentioned above to taste. Heat the poppadoms in your microwave one by one. Quickly remove each and mold into a taco shape while it hardens (this happens in ~ 5 seconds, so move fast). Spoon the chana masala into your tacos. Garnish with plain greek yogurt, lemon, and cilantro.

*This Chana Masala can be eaten over rice if you replace the fresh tomato with 1/2 (28 oz.) can of diced tomato with juices.

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