Curried Chickpea and Potato Wraps
| Yield: | 3 Servings |
| Categories: | Vegetarian, Main Courses, Quick |
| 12 | Corn taco shells OR 8" flour tortillas | |
| 1 | ts | Vegetable oil |
| 1/2 | c | Finely chopped red onion |
| 2 | Cloves garlic; minced | |
| 1 | sm | Jalapeno; seeded and minced |
| 1 | tb | Curry powder |
| 1 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 2 | md | Boiling potatoes; peeled&cut in small dice |
| 1 1/4 | c | Water |
| 1 | cn | (15-oz) chickpeas; rinsed and drained |
| 3/4 | c | Fresh or frozen peas |
| 1 1/2 | c | Shredded red cabbage |
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