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Indian Burrito with Spinach, Chickpeas, and Tomato Recipe
Ingredients (15)
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1/2 medium onion, chopped (about 1/3 cup)
- 1 jalapeño, stemmed, seeded, and chopped (about 2 tablespoons)
- 1 teaspoon fresh ginger, minced
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 1 cup chopped tomatoes (about 2 medium)
- 2 1/2 cups cooked and drained chickpeas (or one 15-ounce can drained chickpeas)
- Kosher salt
- 1/2 teaspoon garam masala
- 1 pound spinach, well rinsed, dried, and chopped
- 1 teaspoon fresh juice from about 1 lime
- 2 cups cooked white rice
- 4 large flour tortillas
- mango chutney (optional)
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats