Chickpea Samosa Tostadas with Caramelized Onions & Mango Chutney

Chickpea Samosa Tostadas

with Caramelized Onions & Mango Chutney

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dinner

Dinner Root Vegetables Leafy Greens Beans/Legumes Indian Soy-Free Nut-Free High-Protein Gluten-Free Spring Recipes Fall Recipes
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
710
FAT
9g
CARBOHYDRATES
109g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 russet potato
  2. 1 oz fresh ginger
  3. 2 cloves garlic
  4. 1 carrot
  5. 1 red onion
  6. 13.4 oz chickpeas
  7. ¼ cup green peas
  8. 1 tbsp curry powder
  9. 4 corn tortillas
  10. 2 oz baby spinach
  11. ¼ cup mango chutney
  12. 1 tbsp olive oil*
  13. 4 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: N/A.
Nutrition

TOOLS

  • Medium saucepan
  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 425°F. Peel and dice the potato into 1 inch cubes. Add the potatoes to a medium saucepan and cover with 1 inch cold water. Bring the potatoes to a boil and cook until fork tender, about 6 to 8 minutes. Meanwhile, peel and mince or grate the ginger and garlic. Peel and dice the carrot. Peel and thinly slice the red onion. Drain and rinse the chickpeas.
2
Caramelize the onions
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the sliced onion and cook, stirring often, until browned in spots, about 5 to 8 minutes. Add ½ cup water and a pinch of salt and reduce the heat to medium-low. Cook until the water evaporates and the onions are caramelized, about 3 to 5 minutes more.
3
Cook the vegetables
Once the potatoes are fork tender, add the diced carrot to the saucepan and cook until carrots are tender, about 1 to 2 minutes. Add the green peas and cook for an additional 30 seconds. Drain the vegetable mixture.
4
Finish the samosa filling
Return the skillet with the onions to medium-high heat. Add the minced ginger and garlic to the skillet and cook, stirring constantly, until fragrant, about 2 to 3 minutes. Add the vegetable mixture, chickpeas, curry powder, ½ cup water, ½ tsp salt, and a pinch of pepper, and stir to combine. Cook until the samosa filling is hot and mostly dry, about 2 to 3 minutes.
5
Toast the tortillas
Brush both sides of the corn tortillas with 1 tsp vegetable oil each, and lay them on a baking sheet. Toast in oven until lightly browned and crisp, about 5 to 6 minutes, flipping halfway.
6
Serve
Divide the toasted tortillas between large plates and top each with a pinch of baby spinach, then the samosa filling and mango chutney. Dig in!