Tuesday, June 10, 2014


  • 2 tbsp olive oil
  • 2 cups diced onions
  • 5 cloves garlic, minced
  • 1/2 chile pepper, seeded and diced
  • 1 (2x1-inch) hunk of fresh ginger, peeled and minced
  • 3 tbsp Madras-style curry powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/4 tsp ground turmeric
  • 1 tsp salt
  • 1 cup dried chickpeas, soaked overnight and boiled until tender
  • 4 8-inch whole wheat tortillas
  • arugula


1. Heat the oil in a deep skillet over medium heat. Add the onions and cook until translucent and softened, about 8 minutes. Add the garlic, chile pepper and ginger. Cook for 2 minutes, stirring frequently. Add the curry powder, ground cumin, cayenne, turmeric, and salt. Stir well. It will have a paste-like consistency.
2. Add the chickpeas plus enough water to barely cover (about 3 cups) to the pan. Bring to a lively simmer, then lower the heat and cook at a gentle simmer, stirring occasionally, until most of the liquid evaporates and the sauce thickens, about 50-60 minutes.
3. Taste for salt and seasoning.
4. Place 1/4 of the chickpea mix inside a warmed tortilla. Top with a large handful of arugula and fold into a wrap.

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