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)