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Ingredients
  • 3 medium yellow potatoes, cut into quarters
  • 1 tablespoon avocado or olive oil
  • 1 thumb-sized piece of ginger, minced, about 1 tablespoon
  • 1 ½ cups of cooked chickpeas or one 15 can of chickpeas, drained and rinsed
  • 1 jalapeno, minced, optional
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fenugreek
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt
  • Juice from 1 lemon, about 2 tablespoons
  • ½ cup green peas, fresh or frozen
  • Flour tortillas
  • subheading: Avocado Cilantro Chutney:
  • 1 ripe avocado
  • Juice from 1 lemon, about 2 tablespoons
  • ½ cup water
  • 1 cup roughly chopped cilantro, stems and leaves
  • ½ cup loosely packed mint leaves
  • 1 jalapeno, chopped and seeded
  • 2 teaspoons chopped fresh ginger
  • 1 clove of garlic
  • Pinch of salt
  • 1 teaspoon agave, optional
Steps
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