Mediterranean Chickpea Wrap
1
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From The Concoius Cook by Chef Tal Ronnen. I haven't tried these yet but plan on to very soon.
- Ready In:
- 45mins
- Serves:
- Units:
1
Person talking
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
- 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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RECIPE MADE WITH LOVE BY
@Kim Petro
Contributor
@Kim Petro
Contributor
"From The Concoius Cook by Chef Tal Ronnen. I haven't tried these yet but plan on to very soon."
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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.Reply
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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.Reply
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From The Concoius Cook by Chef Tal Ronnen. I haven't tried these yet but plan on to very soon.
