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


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 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.