Chickpea Samosa Tostadas
with Caramelized Onions & Mango Chutney
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INGREDIENTS
- 1 russet potato
- 1 oz fresh ginger
- 2 cloves garlic
- 1 carrot
- 1 red onion
- 13.4 oz chickpeas
- ¼ cup green peas
- 1 tbsp curry powder
- 4 corn tortillas
- 2 oz baby spinach
- ¼ cup mango chutney
- 1 tbsp olive oil*
- 4 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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INSTRUCTIONS
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.
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.
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.
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.
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.
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!