Mediterranean Chickpea Wrap |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From The Concoius Cook by Chef Tal Ronnen. I haven't tried these yet but plan on to very soon. Ingredients:
sea salt |
2 tablespoons olive oil |
1 carrot, peeled and finely diced |
1 onion, diced |
1 bananna pepper |
1 garlic clove, minced |
1 teaspoon ground cumin |
1/2 teaspoon red pepper flakes |
1/8 teaspoon ground cayenne pepper |
1 (15 ounce) can chickpeas with liquid |
1 white potato |
5 whole sun-dried tomatoes packed in oil, coarsley chopped |
4 tortillas, toasted |
Directions:
1. Place a large asute pan over medium heat. Sprinkle the bottomwith a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute.
2. Add the carrot, onion, bananna pepper, and garlic to the pan and saute, stirring frequently, for 5 to 7 minutes, until the vegetables are just beginning to soften. Add the cumin, red pepper, cayenne and black pepper to taste.
3. Saute for 1 minute.
4. Add the chickpeas and their liquid and 1 1/2 cups water. Bring to a boil. Add the potatoand sun dried tomatoes. Simmer 20 minutes or until potatoes are soft. Serve wrappen in the naan bread or tortillas.
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