Deconstructed samosas with chickpeas, new potatoes, and peas

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

Deconstructed samosas with chickpeas, new potatoes, and peas

Mediterranean, Soy-Free, Vegan, Dairy-Free, Gluten-Free

2 Servings, 700 Calories/Serving

25–40 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 10 ounces organic red or gold new potatoes
  • 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
  • ⅓ cup organic peas
Chef's Tip
Make It Ahead
The potato-pea filling and the chickpeas (Steps 1, 3, and 5) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate separately overnight. When ready to serve, start crisping the tortillas (Step 2) and gently rewarm the filling and chickpeas separately, adding 1 to 2 tablespoons water as needed to loosen them, as you proceed with the rest of the recipe (Step 4).

Nutrition per serving

Calories: 700, Protein: 17g (34% DV), Fiber: 17g (68% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 180mg (8% DV), Carbohydrates: 101g (34% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).

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.

Instructions

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

Wash produce before use

1

Cook the potatoes

Heat the oven to 400°F.
  • Scrub or peel the potatoes. Cut the potatoes into quarters; cut any large quarters into ½-inch wedges.
In a medium sauce pot, add the potatoes 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.

2

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 tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast in the oven, turning halfway through, until crisp, 12 to 15 minutes. Transfer the tortillas to a plate. Meanwhile, prepare the chickpeas.

3

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.

4

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.

5

Finish the potato-pea filling

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

Serve

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 potatoes.
  • Prepare the tortillas for crisping.
  • Rinse the chickpeas.
  • Juice the lime.
  • Assemble the salad.