Recipe by Kim Petro
From The Concoius Cook by Chef Tal Ronnen. I haven't tried these yet but plan on to very soon.
Top Review by Prose
This was fun to try and EASY to make! However, mine came out soupy, mushy, and bland, although I followed the recipe as written. I saved it by draining off the excess liquid and adding more seasonings (some extra salt, pepper, cumin, and crushed red pepper, along with a drizzle of olive oil, the fresh juice of one lemon, and a handful of chopped fresh parsley). I then served it wrapped in gluten-free teff tortillas with shredded romaine lettuce. If I make this again I will start with just 1/2 cup of water and add more as needed, add the sun-dried tomatoes toward the end of the cooking time, and probably throw in some green veggies like spinach or zucchini. I also might try it with a sweet potato instead of a white potato. Again, it was nice to try something different, so thank you for posting. Made for Veg*an Swap, April 2010.
- 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) canchickpeas with liquid
- 1 white potato
- 5 whole sun-dried tomatoes packed in oil, coarsley chopped
- 4 tortillas, toasted
Directions See How It's Made
- 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.
- 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.
- Saute for 1 minute.
- 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.