In a heavy saucepan over medium heat, add the olive oil.

To the pan, add in the hot pepper and minced ginger. Saute for a couple of minutes until fragrant. Add in the diced onion, garlic, thyme, curry powder and Badia seasoning. Saute for about five minutes.

Add in the cooked potatoes, vegetable broth and garbanzo beans. Bring the mixture to a light boil and then reduce the heat to a simmer and cooked for about 10-15 minutes.(Do not overcook)

To serve, place about 1 and ¼ cups of the mixture onto a large flour tortilla. Roll up the tortilla as if you are making a burrito. Serve with additional hot sauce if desired.