Curried Potato and Chickpea Dosas

3 tablespoons extra-virgin olive oil

1 tablespoon Madras curry powder

1 sweet onion, chopped

1 jalapeno pepper, seeded and chopped

4 plum tomatoes, chopped

Kosher salt and freshly ground pepper

2 large Yukon Gold potatoes, peeled and diced

1 10-ounce package baby spinach (about 8 cups)

1 15-ounce can chickpeas, drained and rinsed

½ cup fresh cilantro, chopped, plus more for topping

4 12-inch prepared crepes

lime wedges and mango chutney, for serving

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the onion and jalapeño and cook, stirring, until the onion softens, about 5 minutes. Add the tomatoes, 1 teaspoon salt and a few grinds of pepper. Cook until the tomatoes soften and most of the liquid evaporates, about 8 minutes.

Reduce the heat to medium. Add the potatoes and 1 cup of water. Cover and simmer until the potatoes are tender but not falling apart, about 15 minutes.

Stir in the spinach, chickpeas and cilantro and cook until the spinach is wilted and the chickpeas are warmed through, about 5 minutes. Fold the crêpes in half and top with the potato mixture; fold in the sides to enclose the filling. Serve with lime wedges, chutney and more cilantro.