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
Instructions
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.
Recipe by Port and Fin at https://portandfin.com/vegetarian-chana-masala-tacos/