Curried Chickpea Burritos
| Yield: | 1 Servings |
| Categories: | Entrees |
| 3 | lg | Garlic cloves; peeled |
| 1 | 2-inch piece fresh ginger; peeled and quartered | |
| 1 | Jalapeno; with seeds, stemmed | |
| 1 | lg | Onion; cut into 8 pieces |
| 1 | tb | Canola oil |
| 1 1/2 | tb | Curry powder |
| 1 | tb | Ground cumin |
| 1 | lb | Yukon gold potatoes; peeled and diced |
| 1 1/2 | c | Water |
| 1/3 | c | Currants or raisins |
| 1/2 | ts | Salt |
| 1 | cn | Chickpeas; rinsed and drained |
| 1 | c | Frozen green peas |
| 1/4 | c | Fresh cilantro; chopped |
| 8 | Flour tortillas |
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