Tal Ronnen’s Mediterranean Chickpea Wrap

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  • 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.


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