Curried Chickpea Burritos

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Curried Chickpea Burritos

 

2 large garlic cloves, peeled

1 piece ginger, peeled and quartered

1 jalapeno, quartered

1 large onion, cut in eighths

1 tablespoon canola oil

1 1/2 teaspoons curry powder

1 tablespoon cumin

1 pound potato, diced

1 1/2 cups water

1/2 teaspoon salt

15 ounces chickpeas, drained

1 cup frozen peas

1/4 cup cilantro, chopped

8 flour tortillas

 

In a food processor, with the motor running, drop garlic, ginger, and jalapeno

through the feed tube and process until minced. Add onion and pulse until

coarsely chopped.

In a large nonstick skillet, heat oil over medium heat. Add onion mixture and

cook, stirring often, until softened and lightly golden, 10 to 12 minutes. Add

curry powder and cumin and cook, stirring constantly, until fragrant, about 1

minute.

Add potatoes, water, and salt. Bring to a simmer. Reduce heat to low, cover and

simmer until potatoes are tender, about 10 minutes. Stir in chickpeas, green

peas, and cilantro. Simmer until heated through, 2 to 3 minutes. Season with

salt to taste.

Meanwhile heat tortillas in skillet, microwave, or wrapped in oven. Spoon some

filling in each tortilla. Top with garlicky yogurt or some mango chutney. serves

4.

 

 

 

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