Monday, May 3, 2010

Mediterranean Chickpea Wrap

The following recipe is for the most amazing vegan food I've ever made, much less eaten. It's from Tal Ronnen's book, The Conscious Cook, and it's delicious & VERY easy to make.

Mediterranean Chickpea Wrap


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


1. Place a large asute pan over medium heat. Sprinkle the bottom with 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 chick peas and their liquid and 1 1/2 cups water. Bring to a boil. Add the potato and sun dried tomatoes. Simmer 20 minutes or until potatoes are soft. Serve wrappen in the naan bread or tortillas.

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