Indian Burrito with Spinach, Chickpeas, and Tomato Recipe

By
Nick Kindelsperger
Nick Kindelsperger is a contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at the Chicago Tribune.  His food writing appears in The Washington Post, Newsweek, Epicurious, Baltimore Sun, Serious Eats, Grub Street, New York Magazine, and Tasting Table, among others.
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Updated April 26, 2019
Nick Kindelsperger

My wife has demanded politely suggested I create something like this, but I valiantly resisted for four months. Though the beloved oversized Mexican dish (or is it Californian?) shares certain similarities with the kati roll, it's not exactly the same thing. And if I couldn't track down the authentic paratha used in the original, I thought, then it wasn't worth making. Then I got over it.

Basically, this is just a flavorful channa saag and white rice, all wrapped up in a tortilla. The spinach and chickpea mixture is fragrant with garlic, ginger, cumin, and garam masala, while a chopped tomato gives it body. One jalapeño helps lend a slight heat, though if you could definitely add a second one if you'd like. A drizzle of lime at the end lends acidity.

Though satisfying on its own, I found that a smear of mango chutney added just enough sweetness to balance everything out.

Recipe Details

Indian Burrito with Spinach, Chickpeas, and Tomato Recipe

Active 30 mins
Total 30 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

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

Directions

  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 jalapeño, 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.

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