Curried chickpea burritos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Garlic cloves; peeled |
| 1 | 2-inch piece fresh ginger; peeled and quartered | |
| 1 | Jalapeno; with seeds, stemmed | |
| 1 | large | Onion; cut into 8 pieces |
| 1 | tablespoon | Canola oil |
| 1½ | tablespoon | Curry powder |
| 1 | tablespoon | Ground cumin |
| 1 | pounds | Yukon gold potatoes; peeled and diced |
| 1½ | cup | Water |
| ⅓ | cup | Currants or raisins |
| ½ | teaspoon | Salt |
| 1 | can | Chickpeas; rinsed and drained |
| 1 | cup | Frozen green peas |
| ¼ | cup | Fresh cilantro; chopped |
| 8 | Flour tortillas | |
Directions
1. In a food processor with the motor running, drop the ginger, garlic, and jalapeno through the feed tube. Process until minced. Add onion and pulse until coarsely chopped.
2. In a large non-stick skillet, heat oil over medium heat. Add onion mixture and cook, stirring, until softened and light golden, 10 to 12 minutes. Add curry powder and cumin and cook, stirring constantly, until fragrant, about 1 minute.
3. Add potatoes, water, currants, and salt. Bring to a simmer. Reduce heat to low, cover, and simmer until the potatoes are tender, about 10 minutes.
Stir in chickpeas, green peas, and cilantro. Simmer until heated through, about 2 to 3 minutes. Season with salt to taste.
4. Serve in/with flour tortillas and Yogurt-Garlic sauce.
Recipe by: Eating Well magazine (May/June 1997) Posted to MC-Recipe Digest by "slt4@..." <slt4@...> on Feb 24, 1998