Flour tortillas, stuffed with a savory chickpea, spinach, and onion filling, pan fried, and served with a cilantro lemon chutney. Flaky, spicy, bright, and uniquely satisfying, these Lazy Samosas have quickly become one of my favorite recipes and are ready in under 30 minutes.
Prep time: 5 minutes
Cook Time: 25 minutes
Serves: 6
Ingredients
- 2 tbsp olive oil
- 1 tbsp earth balance (optional - can substitute with additional 1 tbsp olive oil)
- 1 large yellow onion - diced
- 3 tsp of grated fresh ginger
- 5 cloves garlic - finely chopped
- 1 Serano chili pepper - finely chopped
- 1 tsp cumin
- 1/2 tsp coriander
- 3/4 tsp turmeric
- 1/2 tsp chili powder
- 2, 16 oz. cans of chickpeas - drained and rinsed
- 1 cup frozen peas
- 5 oz. of fresh spinach
- 1 tsp salt
- 1/2 cup chopped cilantro
- 1-2 lemons
- 6 flour tortillas
Instructions for Samosas
- Dice 1 large yellow onion
- Grate 3 tsp of fresh finger
- Finely chop 5 cloves garlic
- Finely chop 1 Serano chili
- Finely chop cilantro for 1/2 cup when chopped
- Place a large pot on medium heat and add 2 tbsp olive oil, 1 tbsp earth balance, and chopped onions
- Let onions cook for roughly 5 minutes, stirring occasionally until soft and translucent
- Add 2 tsp of of the grated ginger - save 1 tsp of the ginger for the chutney
- Add chopped garlic and 3/4 of the chopped Serano chili - save roughly a quarter of the Serano for the chutney
- Let cook for 1-2 minutes stirring occasionally
- Add 1 tsp cumin, 1/2 tsp coriander, 3/4 tsp turmeric, and 1/2 tsp chili powder, and stir to combine
- Drain and rinse 2 cans of chickpeas and add to pot
- Add 1 cup of frozen peas and stir to combine
- Add 5 oz fresh spinach, juice from 1/2 a lemon, and 1/4 cup of chopped cilantro - save 1/4 cup of chopped cilantro for chutney
- Add 1 tsp of salt (plus more to taste)
- Stir to combine and press with your spoon so that some of the chickpeas mash and the mixture can hold together in your spoon
- Remove from heat
- Scoop chickpea mixture on to a flour tortilla to cover 1/2 the tortilla with roughly 1/2 inch buffer around the edge
- Fold tortilla in half and place in a well oiled pan on medium heat
- Cook for roughly 2 minutes each side until golden brown
Instructions for Cilantro Lemon Chutney
- Place 1/4 cup chopped cilantro, juice from 1 lemon, 1 tsp of grated ginger, 1/4 of a chopped Serano chili, 3 tbsp full fat coconut milk and 1 tsp of salt in a blender (bullet blenders work well but any blender will do)
- Pulse until smooth
Top it off with some chocolate covered medjool dates filled with spiced sunflower butter from hotdatekitchen.com.