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Curried Chickpea Burritos

Cuisine: Mexican
Courses: Vegetarian
Serves: 1 people

Recipe Ingredients

3   Garlic cloves - peeled (large)
1   Fresh ginger - peeled and quartered
1   Jalapeno - with seeds, stemmed
1   Onion - cut into 8 pieces (large)
1 tablespoon 15mlCanola oil
1 1/2 tablespoons 22mlCurry powder
1 tablespoon 15mlGround cumin
1 lb 454g / 16ozYukon gold potatoes - peeled and diced
1 1/2 cups 355mlWater
1/3 cup 53g / 1.9ozCurrants or raisins
1/2 teaspoon 2.5mlSalt
1   Chickpeas - rinsed and drained
1 cup 237mlFrozen green peas
1/4 cup 4g / 0.1ozFresh cilantro - chopped
8   Flour tortillas

Recipe Instructions

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.

Eating Well magazine (May/June 1997)


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