Curried Chickpea Burritos

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	15ml	Canola oil
1 1/2 tablespoons	22ml	Curry powder
1 tablespoon	15ml	Ground cumin
1 lb	454g / 16oz	Yukon gold potatoes - peeled and diced
1 1/2 cups	355ml	Water
1/3 cup	53g / 1.9oz	Currants or raisins
1/2 teaspoon	2.5ml	Salt
1		Chickpeas - rinsed and drained
1 cup	237ml	Frozen green peas
1/4 cup	4g / 0.1oz	Fresh 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.

Source:
Eating Well magazine (May/June 1997)

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