Deconstructed samosas with chickpeas, potato, and peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Deconstructed samosas with chickpeas, potato, and peas

Deconstructed samosas with chickpeas, potato, and peas

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Spicy, No Added Sugar

2 Servings, 650 Calories/Serving

25–40 Minutes

Tostada meets samosa in this Mexican-Indian fusion dish featuring curried potatoes, tender chickpeas, tangy tamarind, and a fresh frisée salad.  

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic russet or other white potato
  • 8 Mi Rancho 100% corn tortillas
  • 1 cup cooked chickpeas
  • ½ cup diced tomatoes
  • 1 head organic frisée or other chicory lettuce
  • 1 organic lime
  • 1 tablespoon tamarind paste
  • 1 tablespoon curry powder
  • ½ cup shelled peas

Nutrition per serving

Calories 650, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 400mg (17% DV), Total Carb. 96g (35% DV), Fiber 17g (61% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 14g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the potato

Heat the oven to 400°F.

  • Scrub the potato. Cut the potato into 1-inch pieces.  

In a medium sauce pot, add the potato and enough lightly salted water to cover by 1 inch. Bring to a boil, then reduce to a vigorous simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Meanwhile, toast the tortillas.


Crisp the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.

On a sheet pan [2 sheet pans], brush the 6 [12] tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side in a single layer. Toast in the oven, turning halfway through, until crisp, 15 to 18 minutes. Transfer the tortillas to a plate. Meanwhile, prepare the chickpeas.


Cook the chickpeas

  • Rinse the chickpeas. 

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chickpeas, tomatoes, and ¼ cup [½ cup] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the chickpeas are very tender and the liquid has thickened slightly, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the salad and sauce.


Make the salad and tamarind sauce

  • Trim the root end from the frisée; coarsely chop enough leaves to measure 1 cup [2 cups].
  • Juice the lime.

In a large bowl, toss together the frisée, 1 tablespoon [2 TBL] lime juice, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.

In a small bowl, using a fork, stir together the tamarind paste and 3 tablespoons [6 TBL] very hot water until a smooth sauce forms. 


Finish the potato-pea filling

To the bowl with the potato, add half the curry powder and 1 tablespoon [2 TBL] oil; season with salt and pepper and toss to coat. Taste and add more curry powder, if desired. Using a fork or the back of a wooden spoon, lightly mash the potato. Gently stir in the peas. 


Transfer the tortillas to individual plates and spread each with a heaping spoonful of the potato-pea filling. Top with the chickpea mixture, tamarind sauce, and salad and serve.

Kids Can!
  • Scrub the potato.
  • Count the tortillas and prepare for crisping.
  • Rinse the chickpeas.
  • Juice the lime.
  • Assemble the salad.