Curried Garbanzo Wraps

picture by Oh She Glows

This recipe is a take on the Kathmandu Wrap featured at Fresh restaurant in Toronto.  I checked out a cookbook (I love the interlibrary loan system!) the creator had written for another recipe and decided to try this one, BUT I didn't have some of the ingredients.  Instead of buying stuff I would never use again, I used her recipe as a base, then made up my own!  Oh, and then I ate it too fast to get a picture of it.  YUM!

Curried Garbanzo Bean Wrap

adapted from the Kahtmandu Wrap in Refresh by Ruth Tal

1 tbsp olive oil

3 cloves garlic, chopped

1/2 c. onion, chopped

1/2 large carrot, grated

1/2 c. green pepper, chopped

2 pepperocinins, chopped (or something hotter if you like it super spicy)

1/2 tbsp cumin

1/2 tbsp oregano

1/2 tbsp sea salt

1 tbsp curry

1 can garbanzo beans

1/4 c. tomato sauce

4 whole wheat tortillas

1 pack alfalfa sprouts

2 tomatoes, sliced

1/2 cucumber, sliced

Heat the olive oil over medium heat.  Add garlic, onions, carrot, peppers, and spices.  Cook until veggies are soft.  In the meantime, use a food processor to smash garbanzo beans into a chunky paste.  Add bean paste and tomato sauce to skillet, and cook until heated through.  Serve on tortilla with sprouts, tomatoes, and cucumbers.

I had my wrap without any of the garnishes (because I didn't have any on hand, must be time to go shopping) and it was still delish!