Recipe - Curried Chickpea Burritos

3 lg Garlic cloves; peeled
1 2inch piece fresh ginger;
peeled and quartered
1 Jalapeno; with seeds,
stemmed
1 lg Onion; cut into 8 pieces
1 tablespoon Canola oil
1 One half tablespoon Curry powder
1 tablespoon Ground cumin
1 pound Yukon gold potatoes; peeled
and minced
1 One half cup Water
1/3 cup Currants or raisins
One half teaspoon Salt
1 cn Chickpeas; rinsed and
drained
1 cup Frozen green peas
One fourth cup Fresh cilantro; chopped
8 Flour tortillas

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 nonstick 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 YogurtGarlic sauce.

Recipe by: Eating Well magazine (May/June 1997)

Posted to MCRecipe Digest by "slt4@cornell.edu" slt4@cornell.edu on Feb
24, 1998