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Recipes Around the World International Vegetarian Union
Vegan TexMex Recipes - Burritos, Fajitas, Tacos, Enchiladas, Salsa/Sauces
Contributed by Vegetarians and Vegans from around the world
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Curried Chickpea Burritos
From: jtaylor

This is a recipe I tried this week. Very good and rather spicy.
I used the Fresh Mint & Chile Sauce (below).
serves 4

  • 3 large cloves garlic, peeled
  • 1 2-in piece fresh ginger, peeled and quartered
  • 1 jalapeno pepper, with seeds, stemmed and quartered
  • 1 large onion, cut into 8 pieces
  • 1 T. canola oil
  • 1 1/2 T. curry powder
  • 1 T. ground cumin
  • 1 pound potatoes, peeled and diced
  • 1 1/2 C. water
  • 1/3 C. currants or raisins
  • 1/2 t. salt, or to taste
  • 1 15 oz. can chickpeas
  • 1 C. frozen green peas
  • 1/4 C. chopped fresh cilantro
  • 8 flour tortillas (opt for wheat)
  • 1 recipe of Fresh Mint and Chile Sauce (see recipe)
1. In Food processor, process garlic, ginger, and jalapeno until minced.
Add onion and pulse until coarsley chopped.

2. In a large non-stick skillet, heat oil over med. heat.
Add onion mixture and cook stirring, until softened, and light golden, 10-12 minutes.
Add curry powder and cumin, and cook stirring constantly until fragrant, about 1 minute.

3. Add potatoes, water, currants or raisins, and salt.
Bring to a simmer.
Reduce heat to low, cover and simmer until potatoes are done, about 10 minutes.
Stir in chickpeas, green peas, and cilantro.
Simmer until heated through, 2-3 minutes.
Season with salt to taste.

4. Meanwhile, warm tortillas in a hot skillet or microwave.
Wrap to keep warm.

5. To serve, set out warm tortillas, curry filling, and sauces.