Anything that's called a 'filling' is usually the best part of a food. Take cookie sandwiches for example: it's all about that (accidentally vegan) cream. And donuts? The jelly. Tacos? I think you get the idea. It's the same story with samosas. Sure, we can appreciate the crispy, deep–fried goodness that normally surrounds a samosa. But are full–blown home–made samosas really feasible on an average weeknight? Unless you were taught by your grandma and know a wonton wrapper recipe by heart, probably not. So, I present to you: the samosa bowl. This deconstructed samosa includes the key elements of potatoes, peas, and spices. Added chickpeas and rice boost the protein content and make the meal more filling. The lack of a fried wrapper makes the meal healthier and less dangerous; sharp, triangular foods are simply up to no good. Enjoy the flavors of a samosa from the comfort of your spoon.
brown rice yellow potatoes onion garlic peas olive oil garam masala coriander chili powder fennel seed ginger powder
Peel, chop, and boil potatoes until tender. Heat oil in a pan over medium. Mix in spices generously and cook until fragrant. Add chopped onion and minced garlic, cooking until soft. Stir in chickpeas. Once chickpeas are thoroughly coated in spices, add potatoes, peas, and stir. Cook until well combined. Serve over rice.
I used frozen peas. They're convenient and, upon returning them to the freezer, I can forget about them until the next rare occasion that I actually want to cook with peas.