sea salt
2 tbsp olive oil
1 carrot, peeled and finely diced
1 onion, finely diced
1 banana pepper, seeded and finely diced
1 garlic clove, minced
1 tsp ground cumin
1/2 tsp red pepper flakes
1/8 tsp ground cayenne, or more to taste
freshly ground black pepper
1 can (15 oz) chickpeas, with liquid
1 white potato, peeled and finely diced
5 whole oil-packed sun-dried tomatoes
4 pieces of vegan naan bread or tortillas, heated or toasted
Place a large saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a non-stick effect.

Add the carrot, onion, banana 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 and saute for 1 minute.

Add the chickpeas and their liquid and 11/2 cups water. Bring to a boil. Add the potato and sun-dried tomatoes and simmer for 20 minutes, or until the potatoes are soft. Serve wrapped in the naan bread or tortillas.