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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.

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Prose April 05, 2010
Mediterranean Chickpea Wrap