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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