Skip To Content
Paid Post

Curried Chickpea Burrito

The only thing this dish needs is to get in my mouth. Curried Chickpea Burritos, made with Keen’s Curry Powder.

Serves 4


2 tbsp oil

1 onion, sliced

1 tbsp Keens Curry Powder

2 tsp garlic, minced

1 tsp ginger, grated

400g chickpeas

½ cup pumpkin, diced

1 cup cauliflower florets

400g diced tomatoes

1 tbsp fruit chutney

1 cup water

1 tbsp tomato paste

To serve:

4 tortillas

2 cups jasmine rice (cooked)

1 cup Greek yoghurt

1 bunch coriander


STEP 1: Heat oil in a saucepan then add onion and cook stirring for five minutes.

STEP 2: Add Keen’s Curry Powder, garlic, ginger, chickpeas, pumpkin, and cauliflower and stir until the curry powder is fragrant.

STEP 3: Add tinned tomatoes, fruit chutney and water, then stir until combined. Place a lid on top and allow to simmer for 20 minutes stirring occasionally.

STEP 4: Remove the lid from the saucepan and reduce for 10 minutes until the mixture thickens.

STEP 5: Lay a tortilla down then layer with rice, curry mixture and a dollop of Greek yoghurt. Top with a sprig of coriander then fold both sides of the tortilla wrap inwards, and roll the burrito closed.

STEP 6: Enjoy!