Chole Tacos

Ingredients

• 1½ cups boiled chickpeas (chole)
• 8-12 taco shells 
• 1 tablespoon oil 
• 1 tablespoon ginger-garlic paste 
• 2 medium onions, chopped 
• 1½ tablespoons curry paste
• 1 teaspoon garam masala powder
• 1 cup tomato puree
• Salt to taste 
• 1 cup chickpea stock  
• ¼ cup fresh cream 
• ½ tablespoon lemon juice 
• ¼ cup grated processed cheese + for topping 
• Shredded cabbage for serving 
• Chopped fresh parsley for garnishing 
• Mayonnaise for drizzling 
  Salad
• 1 cup shredded Iceberg lettuce 
• ½ cup carrot strips
• 1 medium onion, cut into roundels and rings separated
• Salt to taste
• ½ teaspoon red chilli powder
• 2 tablespoons mayonnaise
• Juice of ½ lemon 

Method

1. Heat oil in a non-stick pan. Add ginger-garlic paste and sauté for a minute. Add onions and sauté till translucent. 
2. Add curry paste and mix well. Add garam masala powder and mix. Add tomato puree, mix and cook till the oil separates. 
3. Add salt and chickpeas, mix well and cook for a minute. Add stock, stir, cover and cook till the moisture dries. Transfer to a bowl, add cream and lemon juice and mix. Add cheese and mix well. 
4. To make the salad, mix together lettuce, carrots, onion rings, salt, chilli powder, mayonnaise and lemon juice in a bowl.
5. Fill the taco shells with some salad and top with the cooked chickpeas and some cheese. 
6. Make a bed of cabbage on a serving platter. Place the tacos on it, drizzle mayonnaise, garnish with parsley and serve immediately with your choice of sauce.