Crispy Spinach Curry Rolls with Apricot Chutney

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain chickpeas over a bowl to reserve about 1/2 cup chickpea liquid

Step 2

Heat medium nonstick skillet over medium-high heat

Step 3

Add half of the spinach, then cover & cook until wilted. Transfer to paper-towel lined plate to drain

Step 4

Heat 1 Tbsp oil & 3/4 of the onions over medium-high. Cook until golden, 3-4 minutes

Step 5

Add 3/4 each of ginger and garlic; cook until fragrant

Step 6

Reduce heat to medium and add curry powder; cook until toasted, about 1 minute

Step 7

Add chickpeas, half of reserved liquid, and 1 tsp salt; cook, stirring & coarsely mashing chickpeas, until liquid is evaporated and mixture is very thick

Step 8

Stir in cooked spinach, then transfer mixture to a bowl to cool slightly. Fold in mozarella

Step 9

Heat 1 Tbsp oil in small saucepan over medium. Add remaining onions; cook, stirring, 2-3 minutes. Add remaining ginger & garlic; cook, 1 minute. Add apricot preserves, 3 Tbsp each of vinegar & chickpea liquid, and 1 Tbsp sugar; bring to a boil. Reduce heat; simmer until reduced to 1/2 cup, 1-2 minutes. Transfer to a bowl; season with salt.

Step 10

Place tortillas on work surface & form burritos

Step 11

In a large bowl, whisk together 1 Tbsp oil, 1/2 Tbsp vinegar, and a pinch each of salt & pepper. Add remaining spinach & toss to coat.

Step 12

In clean skillet, heat 1/8 inch of oil over medium-high until shimmering. Add curry rolls seam-side-down, and cook til browned all over, stirring occasionally.

Step 13

Serve with chutney and salad alongside.