2 tsp vegetable oil
3 green onions (including tops), chopped
2 cloves of garlic, minced
1 tsp each dried oregano and chili powder
1 c diced sweet red or green pepper and/or 1/4 to 1/2 cup chopped pickled hot peppers
half large tomato
1 can (19 oz/540 ml) chickpeas, drained and rinsed
2 tbsp chopped fresh cilantro or parsley
4 large soft flour tortillas
Fixings for wraps – tomato, cilantro, yogurt, lettuce or spinach
1. In nonstick skillet, heat 1 tsp of the oil over medium heat; cook onions, garlic, oregano and chili powder, stirring, for 2 minutes. Add red pepper and tomato; cook, stirring, for about 3 minutes or until pepper is tender and liquid is evaporated.
2. In food processor, mix pepper mixture with chickpeas; transfer to a bowl. Stir in parsley, salt and pepper to taste until well combined.
3. Spoon mixture down centre of 4 large soft flour tortillas. Top with diced tomato, drizzle of yogurt, chopped fresh cilantro and shredded lettuce or spinach. Fold one side, then ends over filling and roll up.
Makes 4 servings.
From Anne Lindsay’s New Light Cooking by Anne Lindsay