Curried Chickpea Burritos

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion, chopped garlic, 2 tablespoons ginger and jalapeño 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 1/2 teaspoon salt. Bring to a 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.
3. To prepare sauce: Process jalapeño, 1 tablespoon ginger, 1 clove garlic, sugar and 1/4 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.
4. To serve: Spread a generous 3/4 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.

Tips & Notes

• 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