Chickpea Curry Burritos with Mint and Chili Sauce

by

Preparation time: 35 minutes

Cooking time: 50 minutes

Serves: 4

What You’ll Need:

For the mint and chili sauce:

  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh ginger
  • 1 small serrano or jalape.o pepper, seeded and chopped
  • 1 clove garlic, finely chopped
  • 3 cups (75 g) mint, chopped
  • 2 tablespoons rice vinegar or apple cider vinegar

For the burritos:

  • 3 large cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger,
  • 1 jalapeno pepper, trimmed, seeded, and chopped
  • 1 large onion, chopped
  • 1 tablespoon canola (rapeseed) oil
  • 1½ tablespoons curry powder
  • 1 tablespoon ground cumin
  • 1 lb 2 oz (500 g) potatoes, diced
  • ½ cup (80 g) currants or raisins
  • salt
  • 2 cups (280 g) canned chickpeas, drained
  • 1 cup (240 g) frozen peas, defrosted
  • ½ cup (60 g) cilantro (coriander), chopped
  • 8 flour tortillas

What To Do:

  • To make the mint and chili sauce, first put the sugar and salt into the bowl of a high-speed blender or mini food processor. With the motor running, drop in the ginger, chili pepper, and garlic and process until finely chopped. Add the mint and vinegar. Pulse until everything is finely chopped, scraping down the sides of the bowl if needed. Transfer to a small serving bowl and refrigerate until ready to serve.
  • To make the burritos, use a food processor or high-speed blender to process the garlic, ginger, and jalapeno, pulsing until the mixture is reduced to a paste. Add the onion and pulse until it is coarsely chopped.
  • Heat the oil in a large nonstick skillet (frying pan). Add the onion mixture and stir-fry over medium heat, stirring constantly, for 5–6 minutes, until light golden. Add the curry powder and cumin and cook, stirring constantly, for about 2 minutes, until fragrant. Add the potatoes, 1. cups (350 ml/12 fl oz) water, and the currants or raisins and season to taste with salt. Bring to a simmer, then reduce the heat to low, cover the skillet with a lid, and simmer for about 30 minutes, until the potatoes are tender. Stir in the chickpeas, peas, and cilantro. Cook for about 3–4 minutes over medium heat and adjust the seasoning as necessary.
  • Meanwhile, gently heat the tortillas in a hot skillet. Wrap them in aluminum foil to keep them warm.
  • To serve, set out the warm tortillas on a plate, with the curry filling and the mint and chilli sauce in separate bowls.

Recipe – Vegan: The Cookbook by Jean-Christian Jury, published by Phaidon

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