Lazy Samosas

Flour tortillas, stuffed with a savory chickpea, spinach, and onion filling, pan fried, and served with a cilantro lemon chutney. Flaky, spicy, bright, and uniquely satisfying, these Lazy Samosas have quickly become one of my favorite recipes and are ready in under 30 minutes.

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Prep time: 5 minutes

Cook Time: 25 minutes

Serves: 6

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Ingredients

• 2 tbsp olive oil

• 1 tbsp earth balance (optional - can substitute with additional 1 tbsp olive oil)

• 1 large yellow onion - diced

• 3 tsp of grated fresh ginger

• 5 cloves garlic - finely chopped

• 1 Serano chili pepper - finely chopped

• 1 tsp cumin

• 1/2 tsp coriander

• 3/4 tsp turmeric

• 1/2 tsp chili powder

• 2, 16 oz. cans of chickpeas - drained and rinsed

• 1 cup frozen peas

• 5 oz. of fresh spinach

• 1 tsp salt

• 1/2 cup chopped cilantro

• 1-2 lemons

• 6 flour tortillas

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Instructions

• Dice 1 large yellow onion

• Grate 3 tsp of fresh finger

• Finely chop 5 cloves garlic

• Finely chop 1 Serano chili

• Finely chop cilantro for 1/2 cup when chopped

• Place a large pot on medium heat and add 2 tbsp olive oil, 1 tbsp earth balance, and chopped onions

• Let onions cook for roughly 5 minutes, stirring occasionally until soft and translucent

• Add 2 tsp of of the grated ginger - save 1 tsp of the ginger for the chutney

• Add chopped garlic and 3/4 of the chopped Serano chili - save roughly a quarter of the Serano for the chutney

• Let cook for 1-2 minutes stirring occasionally

• Add 1 tsp cumin, 1/2 tsp coriander, 3/4 tsp turmeric, and 1/2 tsp chili powder, and stir to combine

• Drain and rinse 2 cans of chickpeas and add to pot

• Add 1 cup of frozen peas and stir to combine

• Add 5 oz fresh spinach, juice from 1/2 a lemon, and 1/4 cup of chopped cilantro - save 1/4 cup of chopped cilantro for chutney

• Add 1 tsp of salt (plus more to taste)

• Stir to combine and press with your spoon so that some of the chickpeas mash and the mixture can hold together in your spoon

• Remove from heat

• Scoop chickpea mixture on to a flour tortilla to cover 1/2 the tortilla with roughly 1/2 inch buffer around the edge

• Fold tortilla in half and place in a well oiled pan on medium heat

• Cook for roughly 2 minutes each side until golden brown

Instructions for Cilantro Lemon Chutney

• Place 1/4 cup chopped cilantro, juice from 1 lemon, 1 tsp of grated ginger, 1/4 of a chopped Serano chili, 3 tbsp full fat coconut milk and 1 tsp of salt in a blender (bullet blenders work well but any blender will do)

• Pulse until smooth

This recipe was adapted from the Samosadilla Recipe by Chef John at Food Wishes