In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Deconstructed samosas with chickpeas, potato, and peas
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Spicy, No Added Sugar
2 Servings, 640 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.
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
- ⅓ cup organic peas
Nutrition per serving
Calories 640, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 400mg (17% DV), Total Carb. 94g (34% DV), Fiber 16g (57% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 13g
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
Wash produce before use
1
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.
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 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.
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 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.
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 potato.
- Count the tortillas and prepare for crisping.
- Rinse the chickpeas.
- Juice the lime.
- Assemble the salad.