Mediterranean Chickpea Wrap

From The Concoius Cook by Chef Tal Ronnen. I haven't tried these yet but plan on to very soon.

• Ready In: 45 mins
• Serves: 4

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.