Curried Chickpea Burritos

Curried Chickpea Burritos

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From: EatingWell Magazine, May/June 1997

Madras meets Mexican in this yummy cross-cultural mash-up of a burrito. The Indian-spiced chickpea-and-potato curry that fills these burritos can easily be prepared ahead of time. When you're ready, all you need to do is reheat and set it out with some warm tortillas for a last-minute roll-your-own-wrap supper.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon canola oil
  • 1 large onion, coarsely chopped
  • 3 large cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1 jalapeño pepper, with seeds, finely chopped
  • 1½ tablespoons curry powder, preferably Madras
  • 1 tablespoon ground cumin
  • 1 pound potatoes (2-3 medium), preferably Yukon Gold, peeled and diced
  • 1½ cups water
  • ⅓ cup currants or raisins
  • ½ teaspoon salt
  • 1 15-ounce can chickpeas, rinsed
  • 1 cup frozen green peas
  • ¼ cup chopped fresh cilantro
  • 6 8-inch whole-wheat flour tortillas, warmed (see Tip)
  • 1 small jalapeño pepper, seeded and chopped
  • 1 tablespoon chopped fresh ginger
  • 1 clove garlic, peeled
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 2 cups packed fresh mint leaves
  • 2 tablespoons rice vinegar, or to taste


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  1. Heat oil in a large nonstick skillet over medium heat. Add onion, chopped garlic, 2 tablespoons ginger and jalapeno and cook, stirring, until softened and light golden, 6 to 10 minutes. Add curry powder and cumin and cook, stirring constantly, until fragrant, about 1 minute.
  2. Add potatoes, water, currants (or raisins) and ½ teaspoon salt. Bring to a
  3. simmer. Reduce heat to low, cover and simmer, stirring once or twice, until the potatoes are tender, about 10 minutes. Stir in chickpeas, green peas and cilantro. Simmer until heated through, 2 to 3 minutes. Cover to keep warm.
  4. To prepare sauce: Process jalapeno, 1 tablespoon ginger, 1 clove garlic, sugar and ¼ teaspoon salt in a mini food processor or blender until minced. Add mint and vinegar and pulse until finely chopped, stopping to scrape down the sides as needed. Transfer to a small serving bowl.
  5. To serve: Spread a generous ¾ cup of the potato mixture onto each warm tortilla and top with a generous 1 tablespoon sauce. Roll the tortillas up, tucking in the sides to hold the filling in. Cut in half, if desired.
  • Make Ahead Tip: Cover and refrigerate the burrito filling (Steps 1-2) for up to 1 day. Reheat just before serving.
  • Tip: To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

  • Per serving: 304 calories; 4 g fat(0 g sat); 11 g fiber; 65 g carbohydrates; 10 g protein; 94 mcg folate; 0 mg cholesterol; 10 g sugars; 1 g added sugars; 1,795 IU vitamin A; 22 mg vitamin C; 132 mg calcium; 7 mg iron; 669 mg sodium; 732 mg potassium
  • Nutrition Bonus: Iron (39% daily value), Vitamin C (37% dv), Vitamin A (36% dv), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat

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