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

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