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Vegetarian Marsala, spicy and nutritious in whole wheat tortillas!

Updated on March 29, 2014

Vegetarian Marsala in whole wheat tortillas

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Vegetarian Marsala in whole wheat tortillas

This recipe is bursting with so many flavors. Take the time to make it and it will become a regular comfort food!
This recipe is bursting with so many flavors. Take the time to make it and it will become a regular comfort food! | Source
Gathering the ingredients
Gathering the ingredients | Source
Soaking the beans. You can used canned beans, of course.
Soaking the beans. You can used canned beans, of course. | Source
Cooking the beans. The tea ball contains bay leaf and peppercorns. It adds a nice flavor to the beans.
Cooking the beans. The tea ball contains bay leaf and peppercorns. It adds a nice flavor to the beans. | Source
I cooked the beans in advance of the recipe.  I stored them in the refrigerator in the bean cooking water. I have stored beans like this for up to five days.
I cooked the beans in advance of the recipe. I stored them in the refrigerator in the bean cooking water. I have stored beans like this for up to five days. | Source
Pan toasting the cumin until fragent. This will take less than 5 minutes. Don't go to far from the pan or you will burn the cumin seeds!
Pan toasting the cumin until fragent. This will take less than 5 minutes. Don't go to far from the pan or you will burn the cumin seeds! | Source
Toasting the coconut!
Toasting the coconut! | Source
All toasted!
All toasted! | Source
Pan toasting my spices to bring out all their flavors.
Pan toasting my spices to bring out all their flavors. | Source
Sauting the potatoes in peanut oil for extra flavor!
Sauting the potatoes in peanut oil for extra flavor! | Source
In between toasting and sauting, I started the brown rice.
In between toasting and sauting, I started the brown rice. | Source
In a food processor put in the garlic, ginger, toasted curry powder, cinnamon, tumeric, salt and water. Puree until smooth maybe 30 or 40 seconds.
In a food processor put in the garlic, ginger, toasted curry powder, cinnamon, tumeric, salt and water. Puree until smooth maybe 30 or 40 seconds. | Source
Sauting the potatoes and onions until the potatoes are soft.
Sauting the potatoes and onions until the potatoes are soft. | Source
Once potatoes are cooked, add the peas, spice mixture from the food processor, toasted coconut, chickpeas and toasted cumin. Simmer the mixture while you are making your tortillas or, heating up your store-bought tortillas.
Once potatoes are cooked, add the peas, spice mixture from the food processor, toasted coconut, chickpeas and toasted cumin. Simmer the mixture while you are making your tortillas or, heating up your store-bought tortillas. | Source
A simple dough with complex flavor
A simple dough with complex flavor | Source
It does take some extra time, but homemade tortillas make this recipe extraordinary!
It does take some extra time, but homemade tortillas make this recipe extraordinary! | Source
Let the dough balls rest for about 30 minutes.
Let the dough balls rest for about 30 minutes. | Source
You can see the cumin seeds! If you are not making your own tortillas, just add the toasted cumin seeds to the potato mixture.
You can see the cumin seeds! If you are not making your own tortillas, just add the toasted cumin seeds to the potato mixture. | Source
My handy tortilla maker. You can always press the dough by hand and heat in a non-stick, non-teflon pan.
My handy tortilla maker. You can always press the dough by hand and heat in a non-stick, non-teflon pan. | Source
Press the ball out into a tortilla shape. It will cook in about 30 seconds and flip to other side.
Press the ball out into a tortilla shape. It will cook in about 30 seconds and flip to other side. | Source
All hot and ready for the potato, beans and coconut mixture. So exotic!
All hot and ready for the potato, beans and coconut mixture. So exotic! | Source

Vegetarian Marsala in whole wheat tortillas

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Serves 6-8 people

Ingredients

  • 3 small potatoes, chopped
  • 1 medium onion, peeled and chopped
  • 4 teaspoons cumin seeds-toasted, divided, if not making tortillas, just 2 teaspoons
  • 2 and 1/2 inch piece fresh ginger, peeled
  • 6-8 garlic cloves, chopped
  • 2 tablespoons mild curry powder, you can use hot too, but maybe just a tablespoon
  • 2 teaspoons cinnamon
  • 2 teaspoons tumeric
  • 2 tablespoons peanut oil, any oil will do but peanut adds a nice flavor so does coconut
  • 1 can chickpeas, drained
  • 1 and 1/2 cups water
  • 1 cup peas, fresh or frozen
  • 1/2 cup rice, cooked
  • 1/2 cup cilantro, chopped-if you don't like cilantro this recipe does not need it to still be delicious
  • 3/4 cup dried coconut unsweetened, toasted

Potato, chickpea marsala with coconut

  1. If you are making your own tortillas, follow the directions below (see #4 below). Once you have the tortilla mix rolled into balls, you can set these aside while you prepare all the other ingredients. Start by cooking the rice. While the rice is cooking, toast the dried coconut and set it aside. Then toast your cumin seeds and set them aside too.
  2. Puree the ginger, garlic, curry powder, cinnamon, turmeric, salt and the 1 and 1/2 cups water. Set that aside also.
  3. Chop your onions and potatoes and start a large saute pan with the peanut oil. Saute the potatoes and onions for about 6-8 minutes until the onions are translucent. Add the spice and water puree and chickpeas and cook on low for 10-15 minutes or until the potatoes are soft. While that is cooking on low, start cooking your tortillas. When the potatoes are soft, taste your sauce for seasoning, then then add in the 2 teaspoons of toasted cumin seeds, cooked rice and, if using cilantro, that goes in too. Your filling is now done. If you are using store bought tortillas you may want to heat them up slightly before serving with your super delicious filling!
  4. For those of you foodie people who are going to make your own tortillas : Take a one cup of whole wheat flour, 1 and 1/2 cup white, 1/3 cup sunflower oil, 2 teaspoons of cumin seeds and 1 teaspoon of salt. Mix together in a bowl and until all ingredients are incorporated. Roll into one inch meatball shapes and let them rest covered. Go back to direction number one.
  5. Now that your filling is simmering nicely you can make your tortillas either with a tortilla maker, like seen in the photos, or heat a large saute pan on medium high, and roll out each ball and cook for about 30 seconds per side. Do this for every tortilla. Keeping them warm in a clean towel or tortilla warmer. You are now ready to put your wonderful filling into your warm tortilla. So good!

Vegarian Marsala in whole wheat tortillas

If you ever get to travel to South India I am told that a version of this recipe is served as street food. They will use a more crepe-like tortilla made with semolina, rice flour, white flour and cumin seeds. Yes, I have made them before and they are delicious, but it does take a crepe-making technique that can get involved. If you are not familiar with crepes, my "work around" is faster and easier for the modern hurried cook. Let's face it, what's faster than store-bought tortillas? They are making healthier versions all the time, so go ahead and use them and skip my homemade tortilla recipe. I am trying to include everyone who may want to try the recipe, but doesn't have the time or patience for the crepe or tortilla making process.

Cooks note: If you have any extra beet tops or a few swiss chard leaves, you can chop them finely and add those in during the saute process, for the last 3 or 4 minutes. I am always looking to amp up the nutritional value of any recipe and so should you!

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