Tal Ronnen’s Mediterranean Chickpea Wrap
Ingredients
- sea salt
- 2 tbsp olive oil
- 1 carrot, peeled and finely diced
- 1 onion, finely diced
- 1 banana pepper, seeded and finely diced
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/8 tsp ground cayenne, or more to taste
- freshly ground black pepper
- 1 can (15 oz) chickpeas, with liquid
- 1 white potato, peeled and finely diced
- 5 whole oil-packed sun-dried tomatoes
- 4 pieces of vegan naan bread or tortillas, heated or toasted
Directions
Place a large saute 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, being careful not to let it smoke. This will create a non-stick effect.
Add the carrot, onion, banana 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 and saute for 1 minute.
Add the chickpeas and their liquid and 11/2 cups water. Bring to a boil. Add the potato and sun-dried tomatoes and simmer for 20 minutes, or until the potatoes are soft. Serve wrapped in the naan bread or tortillas.
About Post Author
