Level: | Easy |
Total: | 40 min |
Active: | 40 min |
Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 3/4 cup basmati rice
- 1 3/4 teaspoons Madras curry powder
- Kosher salt and freshly ground pepper
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 15.5-ounce can chickpeas, drained and rinsed
- 3 small tomatoes
- 3 Persian cucumbers
- 2 tablespoons fresh lemon juice
- 4 burrito-size whole-wheat tortillas
- 1 1/2 cups plain whole-milk yogurt
Instructions
- Heat 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice and 1/4 teaspoon curry powder. Add 1 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to low; cover and cook until the liquid is absorbed, 15 minutes. Let stand off the heat, covered, 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in another small saucepan over medium-high heat. Add half of the red onion; cook, stirring, until browned, 3 to 4 minutes. Stir in the garlic and remaining 1 1/2 teaspoons curry powder, then add the chickpeas, 1 cup water, a pinch of salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer. Mash some of the chickpeas against the side of the pan with the back of a spoon. Simmer until thickened, 13 to 15 minutes. Season with salt and pepper.
- Meanwhile, dice the tomatoes and cucumbers and combine in a bowl with the remaining red onion; season with salt. Let sit 5 minutes, then drain off any liquid. Add the lemon juice and more salt, if needed.
- Warm the tortillas as the label directs. Top with the rice, forming a log in the center, then top with the chickpeas. Add 2 tablespoons yogurt and 2 tablespoons of the tomato-cucumber salsa to each tortilla. Fold in the sides of the tortillas and roll up. Serve with the remaining yogurt and salsa.
Nutrition Facts
Calories | 550 |
Total Fat | 16 grams |
Saturated Fat | 8 grams |
Cholesterol | 27 milligrams |
Sodium | 1061 milligrams |
Carbohydrates | 87 grams |
Dietary Fiber | 11 grams |
Protein | 18 grams |
Sugar | 11 grams |