Potato And Chickpea Curry Wraps

• 1.5 pounds potatoes
• 1 tablespoon vegetable oil
• 2 cups chickpeas
• 2 teaspoons mustard seeds
• 1 large onion
• 4 garlic cloves
• 1 tablespoon freshly grated ginger
• 1 teaspoon garam masala
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 jalapeno, small
• 1/2 teaspoon salt
• 2/3 cup vegetable stock or water
• 1 cup peas
• 6 soft tortillas, large
• 1/2 cup mango chutney (optional)

1. Cut potatoes into 1/2-inch cubes (don't peel them unless you want them that way).
2. Heat oil in large skillet over medium heat.
3. Add mustard seeds and cook till they start to jump and pop.
4. Add the onions and cook with low heat till soft. Stir frequently.
5. Add the rest of the spices, salt, jalapeno and potatoes.
6. Stir for a minute or two until everything is nicely mixed.
7. Add water or stock. Stir. Cover. Simmer for 15-20 minutes until potatoes are cooked and tender.
8. Add the peas, cover pan and cook for another 5 minutes or so.
9. I like to mash up the mixture just a little - but up to you!
10. Cool for 15 minutes.
11. Take a tortilla and spread about a tbsp of chutney down the middle of the tortilla.
12. Place about 1/2 - 2/3 cup potato mixture onto tortillas, over the chutney.
13. Wrap like a burrito.

potatoes, vegetable oil, chickpeas, mustard seeds, onion, garlic, ginger, garam masala, cinnamon, cloves, ground cumin, ground coriander, salt, vegetable stock, peas, tortillas, mango

Taken from food52.com/recipes/27612-potato-and-chickpea-curry-wraps (may not work)