Chickpea Curry Burrito

Ingredients:

• 2 tablespoons unsalted butter
• 3/4 tbsp. basmati rice
• 1 and 3/4 tsp. madras curry
• 1 small red onion, finely chopped
• 2 cloves garlic, crushed
• 1 can (430 g) canned chickpeas, rinsed
• 3 small tomatoes
• 3 Iranian cucumbers
• 2 tablespoons freshly squeezed lemon juice
• 4 large whole wheat tortillas
• 1.5 cups plain whole milk yogurt

Preparation:

1. In a small saucepan over medium heat, melt 1 tablespoon butter. Add the rice and 1/4 teaspoon curry powder. Add 1 1/4 cups water, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Bring to a boil, then reduce heat to low; cover and simmer until the liquid is absorbed, 15 minutes. Remove from heat and let stand, covered, for another 5 minutes.
2. Meanwhile, in another small saucepan, heat the remaining 1 tablespoon butter over medium heat. Add half the red onion and cook, stirring, until golden brown, 3 to 4 minutes. Add the garlic and remaining 1.5 teaspoons curry powder, then add the chickpeas, 1 cup water, a pinch of salt, and some freshly ground black pepper. Bring to a boil, then reduce the heat.
3. Mash some chickpeas against the side of the pan with the back of a spoon. Simmer over low heat until the liquid thickens, 13-15 minutes. Season with salt and pepper to taste.
4. Meanwhile, dice the tomatoes and cucumbers and combine them in a bowl with the remaining red onion; season with salt to taste. Let sit for 5 minutes, then drain. Add lemon juice and salt if needed.
5. Heat the tortillas according to the package directions. Place a strip of rice in the center, then add the chickpeas. Top each tortilla with 2 tablespoons of yogurt and 2 tablespoons of tomato-cucumber salsa. Fold the tortillas over the sides and roll them up. Serve with the remaining yogurt and salsa.