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

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