12 (8″) flour tortillas
1 t vegetable oil
1/2 C finely chopped red onion
2 cloves garlic, minced
1 small jalapeno pepper, seeded and minced
1 T curry powder
1 t ground cumin
1/4 t salt
2 medium boiling potatoes, peeled and cut into small dice
1 1/4 C water
15 oz canned chickpeas, rinsed and drained
2/3 C fresh or frozen peas
1 1/2 C shredded red cabbage
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Preheat oven to 250 degrees. Wrap tortillas in foil. Bake until heated through or about 10 minutes. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds.
Meanwhile, in large skillet, heat oil over medium-high heat. Add onion, garlic and jalapeno and cook, stirring frequently, until onion is soft, about 2 minutes. Add curry powder, cumin and salt and cook, stirring, 2 minutes more.
Add potatoes and water; cover and cook until veggies are tender, about 10 minutes. Add chickpeas and peas; cover and cook 5 minutes.
To assemble, spoon 1 to 2 tablespoons filling in each tortilla and top with shredded cabbage. Roll tortillas around filling and cabbage. Serve warm. Makes 12 wraps.
