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HEALTHY & COOL RECIPES by OZNUR CEVIK

CHICKPEA CURRY WRAPS

You can use canned chickpeas or make them by soaking dry chick peas over night in water.

16 January 2015 Friday 00:31
¾ cups dry chickpeas
½ red pepper, chopped
¼ cup cilantro, chopped or ½ tsp powder
¼ cup raisins
2 large whole wheat tortillas
2 cups baby spinach or chards
Dressing:
½ lime, juiced
1 teaspoon curry powder
1 teaspoon honey (vegan option: use 1 teaspoon coconut nectar)
2 tablespoons olive oil
Salt and pepper, to taste

You can use canned chickpeas or make them by soaking dry chick peas over night in water. Drain and rinse soaked chickpeas and place them in a large pot. Cover chickpeas with 2 to 3 inches with cold water. Cook over high heat and bring to a boil; lower heat and simmer, covered, until softened, about 1½ hours.

In a large bowl, mix together cooked chickpeas, red pepper, cilantro and raisins. In a separate small bowl, whisk together dressing ingredients. Add dressing to chickpea mixture and stir well. Let sit for 30 minutes to develop flavors or refrigerate to eat at a later time. Add half of the mixture to each tortilla and top with one cup of baby spinach. Roll tightly and enjoy.

Oznur Cevik


Tags: CHICKPEA CURRY WRAPS, CHICKPEA, CURRY, WRAPS
COMMENTS
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