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- Yield:serves 4
- Active time: 30 minutes
- Total time:30 minutes
- 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)
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.
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.
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.
Heat another large skillet over medium until warm. Add a flour tortilla and warm on both sides. Repeat with other tortillas.
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.