Curried chickpea and potato wraps
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Corn taco shells OR 8\" flour tortillas | |
| 1 | teaspoon | Vegetable oil |
| ½ | cup | Finely chopped red onion |
| 2 | Cloves garlic; minced | |
| 1 | small | Jalapeno; seeded and minced |
| 1 | tablespoon | Curry powder |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| 2 | mediums | Boiling potatoes; peeled&cut in small dice |
| 1¼ | cup | Water |
| 1 | can | (15-oz) chickpeas; rinsed and drained |
| ¾ | cup | Fresh or frozen peas |
| 1½ | cup | Shredded red cabbage |
Directions
Preheat oven to 250F If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas till heading through or about 10min. Meanwhile, in large skillet, heat oil over med-high heat. Add onion, garlic, and jalapeno; cook, stirring frequently, until onion is soft, about 2min. Add curry powder, cumin, and salt; cook, stirring, 2min more.
Add potatoes and water; cover and cook until pots are tender, about 10min.
Add chickpeas and peas; cover and cook 5min.
To assemble, spoon 1-2T* filling in each taco shell or tortilla and top with shredded cabbage. Roll tortillas around filling and cabbage. Serve warm. Makes 12 wraps. [*We filled flour tortillas fuller than this; made about 6"burritos".]
Serves 3 as one-course meal.
Recipe by: Let's Live or Walking Magazine Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997