61. Indian Burrito with Chickpeas and Spinach

61 - Indian Burrito with Chickpeas and SpinachCurried chickpea wrap that’s quick to make

Prep to plate time: 30 min
Serves: 4


  • 1 can (15 oz) Chickpeas
  • 1/2 medium Onion
  • 2 medium Tomatoes
  • 1 lbs Spinach
  • 1 small Jalapeño
  • 1 Lime
  • 1″ fresh Ginger
  • 2 cloves Garlic
  • 1 tsp Cumin Seeds
  • 1/2 tsp Garam Masala
  • 2 cups cooked White Rice
  • 4 large Flour Tortillas
  • Salt
  • Vegetable Oil
  • Mango Chutney (optional)


  1. PREP: drain and rinse chickpeas
  2. PREP: chop tomatoes. Seed, stem and chop jalapeño. Wash, rinse and roughly chop spinach
  3. PREP: juice the lime
  4. In a large skillet, heat 2 Tbsp of oil over medium-high. Toast the cumin seeds, stirring constantly with a wooden spoon for 20 sec
  5. Add onions and jalapeño and cook until the onion starts to brown, about 5 min
  6. Stir in ginger and garlic and cook until fragrant, about 10 sec
  7. Mix in chopped tomatoes and cook until pieces start to break down into a sauce, about 5 min
  8. Add chickpeas and cook until warm, about 2 min
  9. Season with 1 tsp salt and garam masala
  10. Add spinach by the handful, stirring until wilted. Continue until all spinach has been added
  11. Reduce heat to medium and simmer until liquid turns into a sauce. Turn off heat and stir in lime juice
  12. Heat a separate large skillet over medium heat. Warm flour tortillas on both sides
  13. Spoon about 1/2 cup of rice and 1/2 cup of filling in the middle of tortilla. Drizzle mango chutney on top and wrap
  14. Raise the heat of the skillet to medium high and sear each side of the burrito until browned

Inspired by: Serious Eats

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