Mediterranean Chickpea Wrap

Name: 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

13 ingredients

4 steps

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 bottomwith 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 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.