Tortilla with Green Chickpeas Curry


Tortilla with Green Chickpeas Curry
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Entrée
Serves: 4
  • 8 Baked Tortillas (made from ~ ¾ cup wheat flour)
  • ~1 ¼ cup green peas
  • 1 large potato (~2/3 lb size)
  • ½ cup diced tomato
  • 1 Tbsp olive oil
  • 1 Tbsp diced onion
  • 1 tsp ginger paste
  • 1 Tbsp mint paste
  • 1 Tbsp cilantro paste
  • 4 green chilies
  • 1 tsp salt
  • 1 cup water
  1. Place a small pot over medium heat.
  2. Add potato to pot and fill pot with water, enough to submerge potato slightly in water.
  3. Bring water to a boil.
  4. Boil potato for several minutes, remove from heat, and drain water from pot.
  5. Remove skin from potato, then finely mash the potato.
  6. Place a deep pan over medium heat.
  7. Heat oil in the pan and add onion, ginger paste, salt and water.
  8. After boiling mixture, add green peas and mashed potato.
  9. Cover mixture with a lid until green peas are tender.
  10. Add tomato, green chili, mint and cilantro paste to pan and cook until thick gravy is formed along with the green peas.
  11. Serve with baked tortilla or bread and fresh salad such as cucumber and carrot salad.
Nutrition Information
Serving size: 1¼ cup Calories: 347 Fat: 4.8 g Saturated fat: .6g Carbohydrates: 65.2 g Sodium: 773 mg Fiber: 7.8 g Protein: 10.7 g Cholesterol: 0 mg

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