Recipe of the Day: Mediterranean Chickpea Wrap

This wrap is a favorite, with a great mash-up of strong ingredients; chickpeas, sun-dried tomatoes, cumin, onions, and lots of garlic.

Makes 4 sandwiches

Prep time: 45 minutes

  • Sea salt
  • 2 tablespoons olive oil
  • 1 carrot, peeled and finely diced
  • 1 onion, finely diced
  • 1 banana pepper, seeded and finely diced
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon ground cayenne, or more to taste
  • Freshly ground black pepper
  • 1 (15-ounce) can chickpeas, with liquid
  • 1 white potato, peeled and finely diced
  • 5 whole oil-packed sun-dried tomatoes, coarsely chopped
  • 4 pieces vegan naan bread or tortillas, heated or toasted

1. Place a large sauté 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 nonstick effect.

2. Add the carrot, onion, banana pepper, and garlic to the pan and sauté, 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 sauté for 1 minute.

3. Add the chickpeas and their liquid and 1 1/2 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.

For more delicious recipes from Tal Ronnen, check out "The Conscious Cook."

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