This is the first time I tried this recipe from the Rebar Cookbook but it won’t be the last time I make it! It could very well become one of my favourite meals. Here’s what I did:

Bhangra Burrito with Chickpea Potato Curry and Spinach

See this post for the wonderful Tortilla recipe I use.

Bhangra Burrito with chickpea potato curry and spinach

  • 1 1/2- 2 lbs Red potatoes, 1 cm cubes
  • 1/3- 1/2 Cauliflower, chopped to a similar size as potatoes
  • 4 cloves Garlic
  • 1 oz Ginger, peeled
  • 1 Jalapeno Pepper, with seeds
  • 1 Red Pepper, seeded
  • 6 Roma Tomatoes
  • Olive oil
  • 1 medium Onion, diced
  • 1 tsp Salt (I use coarse sea salt)
  • 1/2 tsp ground Cumin, toasted
  • 1 tsp ground Coriander, toasted
  • 1 tsp Paprika
  • 1/4 tsp Tumeric
  • 1/2 tsp Cracked Pepper
  • 2 cups cooked Chickpeas
  • 1/2- 1 bunch Cilantro
  • 1 bunch Spinach, washed and roughly chopped
  1. Start tortillas and set aside to rise.
  2. Preheat oven 350’F. Toss potatoes and cauliflower in oil, salt and pepper. Roast until golden and soft.
  3. Roughly puree garlic, ginger, jalapeno, red pepper and tomatoes. Heat oil in large saucepan over medium heat and saute onion with 1/2 tsp of salt until translucent. Stir in cumin, coriander, paprika, turmeric and pepper and continue to sauté until fragrant. Add vegetable puree and simmer gently 5-10 minutes. Add chickpeas and simmer 10 more minutes.
  4. This is where I rolled out and cooked my tortillas in my cast iron skillet.
  5. Add potatoes, cauliflower and cilantro to mixture. Sometimes I mash it all together and sometimes I leave it chunky.
  6. To make burritos add mixture and spinach to tortillas, roll up and wallah.

She liked that her burrito looked like there was a feather in the top

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7 Responses to Bhangra Burrito with Chickpea Potato Curry and Spinach

  1. Sophia Sunshine says:

    Mmm mmm mmm…. that looks so good. I was actually thinking of making tortillas today but I’m not sure what with. Mayve I’ll wait until we buy groceries tomorrow and try your whole combination. Right now we’re swimming in cooked and frozen chickpeas so this would be a good way to create room for other things. I wonder what variation of this we’ll share since there have clearly been som changed to the spicy fried tofu recipe Bee shared with us in Cranny. I was so pleased when Paxye shared it with the quinoa substitution we made so I could eat it. It’s so cool how we all make our own changes and I noticed there’s now corn starch for added crispiness. I thought arrowroot might work the same (it’s what we use for plain crunchy tofu) but no. Besides it’s really messy to work with.

    Thanks again for sharing. I’m glad to see you’re making use of the extra hot pad too!

  2. Annie says:

    This is so worth trying to make work with different ingredients! I had to get a picture of that hot pad in there. It’s sure nice to have more than one! I can’t believe I got by without any for so long!

  3. greenteacher says:

    Yes, please, I will have three..My address is…. teehee
    I have the rebar cookboook but I’m always so intimidated by all the ingredients. I think I need to get over it!

  4. Annie says:

    I hear you G. I stopped looking at the ingredient list AND the instructions in this otherwise excellent cookbook as compulsory. The instructions especially I find convoluted when it need not be. You should really make this one. It’s so so good!

  5. Okay I still really like this recipe. We haven’t had tortillas in a while and I really like the spinach stirred in just at the end. Another surpise was that using canned roma’s the mix was still dry enough that we could have used tortillas.

    Mmmm goodness!

  6. jenny says:

    Annie, I’ve made three of your recipes for dinner lately and they are ALL SO GOOD!! This was our favorite yet. Thanks for sharing :)

  7. Mark says:

    I just made it today, turned out amazing. I didn’t even realize this was a Rebar recipe. A+++

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