This is a scaled-down, spiced-up, and veganized adaptation of the delicious Carrot and White Bean Burgers recipe on the inimitable Smitten Kitchen site. Hot sauce and caramelized onions boost the flavor and garbanzo bean flour holds the burgers together.
This delicious take on Chana Masala was adapted from a February 1999 recipe for Spicy Chickpeas in the oldie but goodie magazine Food & Wine. This savory dish comes together quickly. We’ve made it countless times over the years and are always delighted how flavorful such an easy recipe can be. 
These burritos are delicious, nutritious, and quick to make. A perfect weeknight dinner. The recipe makes a large batch, so it is possible to cook once and eat twice. Or, you can serve these to a crowd. 
Mark Bittman’s traditional 
Outdoor veg prep at the Bungalow-
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