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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
809
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).