Inspired by the delicious creations of Richmond’s own Boka Truck, I recently put an Indian twist on tacos at home. Warm corn tortillas, stuffed with curried cauliflower, roasted chickpeas, roasted poblanos, and cilantro yogurt sauce, offer an unexpected take on taco night. This dish has quickly become a favorite in my house. A little on the heftier and richer side, these tacos are perfect for cold weather. In the summer, I am all about some fresh tomatoes and corn in my vegetarian tacos, but in the winter I crave something heartier.
If you haven’t tried roasted chickpeas yet, do yourself a favor and introduce your garbanzo beans to the oven. They take on a really different flavor profile when you get them off the stovetop and into a hot oven. Crunchy on the outside and soft on the inside, and nuttier than ever, roasted chickpeas make a great snack as well as an interesting taco ingredient. The texture is definitely unique for a taco, but they play well with the cauliflower and curry spices, so they’re a welcome, albeit unusual, addition.
Curried Cauliflower and Roasted Chickpea Tacos with Roasted Poblanos and Cilantro Yogurt Sauce
- olive oil
- head of cauliflower
- 1 Tbsp curry powder
- 1- 12 oz. can chickpeas, drained and rinsed
- 1/8 tsp ground cayenne pepper
- 2 tsp lemon juice, divided
- 2 poblano peppers
- 1/2 cup plain Greek yogurt (or non-dairy yogurt for vegan tacos)
- 1/4 cup fresh cilantro, chopped, plus more to garnish
- 1 clove garlic, minced
- 16 corn tortillas
- salt and pepper
- hot sauce (optional)
- Preheat oven to 450 degrees F.
- Break down the head of cauliflower into florets. In a medium bowl, toss cauliflower with 2 Tbsp olive oil and the curry powder then spread out in a single layer on a baking sheet.
- In a medium bowl, toss chickpeas with 1 Tbsp olive oil, 1/2 tsp of salt and the cayenne pepper. Spread out in a single layer on a baking sheet.
- Roast both the cauliflower and chickpeas for 30-45 minutes at 450 degrees F. Roast cauliflower until tender and chickpeas until brown and crispy on the outside.
- While the vegetables are roasting, make the yogurt sauce by combining yogurt, chopped cilantro, and 1 tsp of the lemon juice in a small bowl. Cover and refrigerate.
- When chickpeas are done roasting, toss with 1 tsp of the lemon juice and add salt and pepper to taste.
- Roast the poblanos under the broiler for 5-6 minutes, or over a gas stove (method here) until skins are charred black. Remove skins and thinly slice the peppers.
- Wrap a stack of tortillas in aluminum foil and place in warm oven for 5-10 minutes to heat.
- Fold a double layer of tortillas in half and stuff with the cauliflower, chickpeas, peppers, and yogurt sauce. Garnish with cilantro and hot sauce if desired. Makes 8 tacos.