Mediterranean Chickpea Wrap
From The Concoius Cook by Chef Tal Ronnen. I haven't tried these yet but plan on to very soon.
INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 1
- 1bananna pepper
- 1
- 1teaspoon ground cumin
- 1⁄2teaspoon red pepper flakes
- 1⁄8teaspoon ground cayenne pepper
- 1(15 ounce) can chickpeas with liquid
- 5
- 4
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DIRECTIONS
- 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.
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