Samosa burrito with crispy chickpeas and tamarind lime chilli sauce

Cut the potatoes into quarters. Place in a pot with cold water, add a pinch of salt and bring to a simmer. Cook for 15 – 20 minutes, until fork tender.

While potatoes are cooking, peel and dice the onion.

Peel and finely chop the garlic.

In a large frypan with a good splash of oil, cook the onion for 2 minutes, stirring regularly until just starting to brown. Add half the garlic and cook for another 45 seconds. Add the samosa spice and peas. Season with salt and cook for a minute.

Remove from the heat and set aside until the potatoes are ready.

Peel and dice the red onion.

Dice the cucumber.

Dice the tomato.

Combine together in a small bowl with a pinch of salt.

Once the potatoes are cooked, strain, then add potatoes into the pea and onion mix. Roughly mash until well combined, taste, and season as needed.

Open, strain, and rinse the chickpeas.

Chop the coriander (stalk and all).

In another frypan, cook the remaining garlic in a little oil for 30 seconds.

Add the chickpeas and a good pinch of salt, then warm through. Take off the heat and mix in the chopped coriander.

Lay out the wraps, top with potato pea mixture, chickpeas, cucumber salad, then drizzle over with lime tamarind chili sauce.

Wrap up and enjoy!