Ingredients
1 tsp vegetable oil
1 small onion, peeled and sliced
1 cup vegetable broth
1 sweet potato, peeled and cubed
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp each coriander, cinnamon and turmeric
1/2 tsp hot sauce
1 cup canned chickpeas
1/4 cup coconut milk
2-3 large roti or wheat flour tortillas.
Directions
1. Heat oil in a non-stick pan over medium heat. Add the onion; cook for 5 minutes. Stir in broth, sweet potato, garlic, cumin, coriander, cinnamon and turmeric.
2. Cover and cook, stirring every so often, for 15 minutes or until the potato is tender. Season with hot sauce.
3. Stir in chick-peas and coconut milk. Bring to a boil. Cook, stirring often, until chick-peas are heated through. Divide mixture between two roti shells. Roll to make a wrap.
(Makes 2 to 3 servings.)
Calories Per Serving: 353
