Curried Chickpea Burritos Recipes

CURRY CHICKEN BURRITOS

Steps:

• In the middle of each tortilla, divide the Curry Chicken, Coconut Peas and Rice, mozzarella, green and red bell peppers, banana peppers and red onion. Fold the right side and left side of each tortilla to the middle, then take the bottom of each tortilla and pull it to the top of the ingredients. Push the ingredients back into the burrito using the now top portion of the tortilla; this is to tighten the burrito. Next, fold the top of each tortilla over the filling and tightly roll into a burrito.
• Add the vegetable oil to a cast-iron skillet set over medium heat until the oil shimmers but does not smoke. Add the burritos seam-side down and brown, 3 to 5 minutes. Flip and brown the other side. Remove and let cool. Once cooled, wrap each in aluminum foil, place them in a freezer-safe zip bag and freeze. These will last 1 week in the freezer.
• To reheat: Preheat the oven to 350 degrees F. Remove the burritos from the plastic bag. Place the burritos (still wrapped in aluminum foil) on a baking sheet and reheat until the burritos are hot in the center, about 45 minutes.
• Serve hot with cilantro, sour cream, guacamole and salsa on a bed of shredded lettuce.
• Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
• Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
• Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.

CURRIED CHICKPEA DOUBLES

Steps:

• For the dough: Combine 1/3 cup warm water (110 degrees F) with the honey and yeast in a small bowl. Let sit until foamy, about 5 minutes. Meanwhile, in another bowl, mix together the flour, cumin, curry powder, salt and turmeric. Make a small well in the center of the dry ingredients and gradually pour in the wet ingredients. Stir until a firm dough is formed, adding an additional tablespoon or so of warm water if the dough is too dry.
• Knead the dough until smooth and elastic, about 5 minutes, then transfer to a lightly oiled bowl and cover with a towel. Let the dough rise for an hour in a warm place.
• Meanwhile, for the filling: Coat the bottom of a medium pot with the vegetable oil and set over medium-high heat. Add the onions and saute until translucent and aromatic, about 5 minutes. Add the garlic and saute 1 minute more. Add the curry powder, cumin, allspice, turmeric and bay leaf and cook for another 30 seconds to toast the spices. Add the chickpeas and stock and bring to a boil. Reduce the heat and simmer until the liquid has thickened and the chickpeas are tender, 8 to 10 minutes. Season with salt.
• For the slaw: Combine the cilantro, carrot, green mango, cucumber and black pepper in a large bowl. Toss with the lime juice and season with salt. Set aside until ready to serve.
• Once the dough has risen, pinch it into six pieces and roll the pieces into golfball-size balls (roughly 1 3/4-inch). Transfer to a greased baking sheet and cover with a damp towel. Leave to rest for 15 minutes. On a lightly floured surface, roll out each ball into a 1/8-inch-thick oblong disc.
• Fill a deep frying pan with 1 to 2 inches of vegetable oil and heat the oil to 350 degrees F over medium-high heat.
• In batches, shallow-fry the discs of dough until golden but still pliant, 30 to 45 seconds per side. Transfer to a paper-towel-lined baking sheet and season.
• Top each disc with a spoonful of curried chickpeas and a spoonful of slaw, then fold it over the filling. Serve with chutney and hot sauce on the side, and have lots of napkins ready.
• Cook's note: If you've got one, use a mandolin to slice the vegetables for the slaw.
• If your yeast doesn't foam after 5 minutes, it means it has died. Start over with fresh yeast.

CHICKPEA BURRITOS

Steps:

• Dump both cans of beans into a skillet (but use the liquid from only one can).
• Stir and let simmer for about 10-15 minutes.
• Add beans to flour tortillas and then put lettuce, salsa or anything really that you like on burritos.