Recipe - Curried Chickpea And Potato Wraps

12 Corn taco shells OR 8" flour
tortillas
1 teaspoon Vegetable oil
One half cup Finely chopped red onion
2 Cloves garlic; minced
1 small Jalapeno; seeded and minced
1 tablespoon Curry powder
1 teaspoon Ground cumin
One fourth teaspoon Salt
2 md Boiling potatoes; peeled&cut
in small dice
1 One fourth cup Water
1 cn (15oz) chickpeas; rinsed
and drained
Three fourths cup Fresh or frozen peas
1 One half cup Shredded red cabbage

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 medhigh 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 12T* 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 onecourse meal.

Recipe by: Let's Live or Walking Magazine

Posted to EATL Digest by Kaye Sykes kaye_sykes@NL.COMPUWARE.COM on Dec
11, 1997