Why Make This Recipe
Frankie is a delicious and easy dish that brings together flavors of spices, roasted vegetables, and creamy mashed potatoes, all wrapped in a warm tortilla. It’s not only tasty but also packed with nutrition, making it a great choice for lunch or dinner. The combination of chickpeas, cauliflower, and potatoes offers a satisfying balance of protein and carbs, making it a filling meal. Plus, the vibrant cilantro mint chutney and quick pickled onions add a fresh kick that elevates the taste of this dish.
How to Make Frankie
Ingredients:
- 16 ounces baby potatoes – quartered
- 1 tablespoon ghee, olive oil, or coconut oil, more to taste
- ¾ teaspoon kosher salt
- 2-3 teaspoons yellow curry powder (or see the notes)
- 1 teaspoon granulated onion or granulated garlic powder (or you can use sautéed onion and garlic for more flavor)
- 1 head cauliflower – cut into small florets
- 1 can chickpeas – rinsed and drained well
- 1-2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 tablespoon coriander
- 1 tablespoon cumin
- Generous pinch chili flakes
- 1 teaspoon whole fennel seed (optional)
- 1 teaspoon whole coriander seed (optional)
- 4 x extra-large whole wheat tortillas (or gluten-free wraps, or roti wraps, or make bowls with the mashed potatoes and extra spinach)
- 2 handfuls baby spinach
- Few tablespoons Cilantro Mint Chutney (imperative!)
- Few tablespoons Quick Pickled Onions
Directions:
- Preheat the oven to 425F (220C).
- Make the flavorful Cilantro Mint Chutney and quick pickled red onions. Place both in jars; you can make these ahead too! They take about 5-10 minutes each. Don’t skip the mint chutney; it’s essential!
- Cut the potatoes and place them in a medium pot, covering them with water. Simmer until very tender, about 15-20 minutes.
- At the same time, cut the cauliflower into small florets and place them on a parchment-lined sheet pan. Add the drained chickpeas to the other side of the pan. Drizzle both with olive oil and toss with spices and salt.
- Roast in the oven for 20-25 minutes, tossing halfway through, until the cauliflower is tender.
- Once the potatoes are very tender, drain them but save about 1 cup of the hot water. Return the potatoes to the pot and mash with some of the hot water (start with ¼-½ cup), salt, spices, and ghee (or oil). Mash until smooth; aim for a fairly loose, spreadable mash.
- Taste the potato mixture; it should be flavorful and slightly salty.
- When the roasted veggies are done, warm the tortillas in the oven or over a gas flame. Spread generously with the curried potatoes, then top with chickpeas, cauliflower, and whole spices.
- Add a handful of spinach, a few teaspoons of cilantro mint chutney, and some pickled onions. Roll up like a burrito, keeping warm until ready to serve or serve immediately. These can also be refrigerated to eat later!
How to Serve Frankie
Serve Frankie warm, straight out of the oven, with extra cilantro mint chutney on the side. You can also pair it with a salad or crispy vegetable sticks for added crunch and freshness.
How to Store Frankie
If you have leftovers, store them in an airtight container in the refrigerator. The whole dish can last for about 3-4 days. When you’re ready to enjoy them again, just reheat in the oven or microwave until warm.
Tips to Make Frankie
- Adjust the spices in the potato mash or roasted veggies according to your taste preferences.
- For extra creaminess, add a splash of coconut milk to the mashed potatoes.
- Feel free to add other vegetables based on what you have; bell peppers and zucchini work well too.
Variation
You can customize this recipe by adding different proteins like grilled chicken or tofu, or making it vegetarian by omitting the chickpeas. Additionally, experimenting with different spices can offer new flavors.
FAQs
Can I make Frankie gluten-free?
Yes, just use gluten-free wraps or roti instead of whole wheat tortillas.
How long does it take to make Frankie?
The entire process takes about 45 minutes, including preparation and cooking.
Can I freeze Frankie?
It’s best to assemble and freeze the filling (potatoes, veggies, chickpeas) separately without the tortillas. You can freeze for up to a month; just thaw and reheat before serving.
