Mediterranean Chickpea Wrap Recipes
MEDITERRANEAN CHICKPEA WRAP
Make and share this Mediterranean Chickpea Wrap recipe from Food.com.
Provided by Kim Petro
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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- Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
- Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).
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- In a large skillet, bring 2 teaspoons of olive oil to medium. Add chickpeas, seasonings, and lemon juice. Sauté 8-10 minutes until heated.
- Warm naan wraps in the oven until they're pliable (most brands have directions on the packaging), then remove and place each on an individual, large piece of parchment paper. Spread hummus onto the wraps – I like to spread a generous amount all on one half of the wrap for easier folding. Then spoon chickpeas onto the hummus, dividing evenly between the two wraps.
- Top with desired veggies, then fold the naan in half and wrap in parchment. Stow them away in your picnic basket or cooler until you're ready to roll!
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- For the chickpeas: Put 1 cup of chickpeas (canned, rinsed and drained) in a non-stick pan and cook with 1 Tbsp of olive oil at medium heat. Add 1 garlic clove, the dried mint and the crushed red pepper. Stir until all chickpeas are coated. Then turn the heat off.
- Tahini Sauce: In a small jar or a bowl mix the tahini with the lemon juice and garlic. Add 1-2 Tbsp of water until you reach the desired texture and creaminess. I used 2 Tbsp of water in this recipe.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #lunch #beans #sandwiches #chick-peas-garbanzos
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