Chickpea Curry Burrito

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 550, total fat 16 G., saturated fats 8 G., proteins 18 G., carbohydrates 87 G., fiber 11 G., cholesterol 27 mg, sodium 1061 mg, sugar 11 G.

Mexico meets India in this delicious vegetarian burrito, filled with chickpea curry and a fresh cucumber and tomato salsa. Make it for breakfast or take it to work for a healthy and nutritious snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons unsalted butter
3/4 tbsp. basmati rice
1 and 3/4 tsp. madras curry
1 small red onion, finely chopped
2 cloves garlic, crushed
1 can (430 g) canned chickpeas, rinsed
3 small tomatoes
3 Iranian cucumbers
2 tablespoons freshly squeezed lemon juice
4 large whole wheat tortillas
1.5 cups plain whole milk yogurt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basmati rice, chickpeas, tomatoes, cucumbers, lemon juice, tortilla, red onion, curry

Cooking the dish according to the recipe:

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the rice and 1/4 teaspoon curry powder. Add 1 1/4 cups water, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Bring to a boil, then reduce heat to low; cover and simmer until the liquid is absorbed, 15 minutes. Remove from heat and let stand, covered, for another 5 minutes.
Meanwhile, in another small saucepan, heat the remaining 1 tablespoon butter over medium heat. Add half the red onion and cook, stirring, until golden brown, 3 to 4 minutes. Add the garlic and remaining 1.5 teaspoons curry powder, then add the chickpeas, 1 cup water, a pinch of salt, and some freshly ground black pepper. Bring to a boil, then reduce the heat.

Mash some chickpeas against the side of the pan with the back of a spoon. Simmer over low heat until the liquid thickens, 13-15 minutes. Season with salt and pepper to taste.
Meanwhile, dice the tomatoes and cucumbers and combine them in a bowl with the remaining red onion; season with salt to taste. Let sit for 5 minutes, then drain. Add lemon juice and salt if needed.
Heat the tortillas according to the package directions. Place a strip of rice in the center, then add the chickpeas. Top each tortilla with 2 tablespoons of yogurt and 2 tablespoons of tomato-cucumber salsa. Fold the tortillas over the sides and roll them up. Serve with the remaining yogurt and salsa.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy snacks / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms / Fast food / Tortilla Dishes / / / Food Network - recipes / Mexican cuisine

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