Indian Burrito With Spinach, Chickpeas, And Tomato Recipe

• 2 tablespoons canola oil
• 1 teaspoon cumin seeds
• 1/2 medium onion, chopped (about 1/3 cup)
• 1 jalapeno, 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)

1. Heat oil in a large 12-inch cast-skillet set over medium-high. Add cumin seeds and stir constantly with a wooden spoon until seeds sizzle and turn slightly red, about 10 seconds. Add onion and jalapeno, and cook until onion starts to brown, 3 to 5 minutes. Stir in ginger and garlic and cook until fragrant, about 10 seconds.
2. Add chopped tomatoes and stir well. Cook until pieces start to break down to a sauce, 3 to 5 minutes. Add chickpeas and cook until warm, about 2 minutes. Season with 1 teaspoon salt and garam masala.
3. Add a handful of spinach and stir until wilted. Continue process until all of the spinach has been added. Reduce heat to medium, and simmer until the liquid has reduced to a sauce. Turn off the heat and stir in lime juice.
4. Heat another large skillet over medium until warm. Add a flour tortilla and warm on both sides. Repeat with other tortillas.
5. Spoon rice and spinach filling into the middle of a flour tortilla. Drizzle a little mango chutney on top (optional). Wrap burritos up and serve.

canola oil, cumin seeds, onion, fresh ginger, garlic, tomatoes, chickpeas, kosher salt, garam masala, spinach, fresh juice from, white rice, flour tortillas, mango

Taken from www.seriouseats.com/recipes/2013/07/indian-burrito-spinach-chickpeas-tomato-recipe.html (may not work)