Chickpea Samosa Tostadas

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!