A #TacoTuesday Recipe: Vegetarian Chana Masala Tacos

Vegetarian taco recipe
Port and Fin

“Girl meets girl. Girl bonds with girl over food. Food blog baby is born.” This is how we’re introduced to food bloggers Chelsea and Finn on their popular food blog Port and Fin.

They cook and blog about everything, from appetizers, sides, mains, and desserts taking inspiration from classic American food and a bevy other culinary cultures.

One particular recipe of theirs caught our eye as we were net surfing for inspiration for masala fusion tacos: chana masala tacos! What’s more, this recipe is vegetarian as well. Click here to read the post in full and why the cooking duo opted for a masala packed veg taco.

Chana masala awaits its fate as a delicious taco stuffing; image courtesy Port and Fin

We have their recipe below and it does not disappoint. We’re confident that meat eaters will appreciate this dish as well! (Read How to eat a Protein-Rich Diet Without Eating Meat.)

Port and Fin chana masala taco
Chana Masala Taco up close; image courtesy Port and Fin

Vegetarian Chana Masala Tacos


Chana Masala

2 Tbsp Grapeseed oil
4 medium red potatoes, cut into ½ inch cubes
1 onion, diced
4 garlic cloves, finely chopped
2 Tbsp fresh ginger, grated
1 red bell pepper, diced
1 Tbsp ground cumin
1 Tbsp Garam masala
1 tsp ground coriander
1 tsp sweet paprika
1 tsp salt
½ tsp turmeric
½ tsp freshly ground black pepper
½ tsp chili flakes
796 ml (28 oz) can of diced tomatoes
796 ml (28 oz) can of chickpeas, drained
1 bunch spinach, rinsed and coarsely chopped
½ bunch cilantro, rinsed and coarsely chopped
½ lemon, juice

Tamarind Chutney (can also use any store-bought or homemade chutney):

4 Tbsp tamarind concentrate
4 Tbsp brown sugar
2 cups water
½ tsp chili flakes (optional)

To serve:

Small corn tortillas, warmed
Fresh cilantro, leaves picked
Plain yogurt
Chutney of your choice


Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Toss the potatoes in 1 Tbsp of grapeseed oil, sprinkle lightly with salt and spread on to the baking sheet. Roast in oven for 20 minutes, until lightly golden.

In a large pan, heat the remaining tablespoon of grapeseed oil. Add the onion and saute until translucent. Add the garlic, ginger, bell pepper and spices and mix well. Add the diced tomatoes and the chickpeas and stir. Simmer for 15-20 minutes until the liquid has reduced. Add the roasted potatoes and cook for an additional 5 minutes.

Remove from heat and stir in the spinach, cilantro and lemon juice.

If you are making the tamarind sauce, whisk all ingredients together in a small saucepan. Bring to a boil then reduce to simmer. Simmer until thickened- roughly 30 minutes.

To serve, heat tortillas and spoon chickpea filling into each. Top with chutney, yogurt and a sprinkle of fresh cilantro.


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