Curried Chickpea and Potato Wraps
Ingredients:
- 12 Corn taco shells or 8 flour tortillas
- 1 tsp Vegetable oil
- 1/2 cup Finely chopped red onion
- 2 Cloves garlic; minced
- 1 sm jalapeños; seeded and minced
- 1 Tbsp Curry powder
- 1 tsp Ground cumin
- 1/4 tsp Salt
- 2 md Boiling potatoes; peeled; cut in small dice
- 1-1/4 cup Water
- 1 can (15 oz.) chickpeas; rinsed and drained
- 3/4 cup Fresh or frozen peas
- 1-1/2 cup Shredded red cabbage
Preparation:
Preheat oven to 250° F 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 jalapeños; cook, stirring frequently, until onion is soft, about 2 min.
Add curry powder, cumin, and salt; cook, stirring, 2 min 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.
Servings: 12 wrapsSource:
Submitted by: Recipe Group Member
Date:
