- 2 tablespoons olive oil
- 2 cups diced onions
- 5 cloves garlic, minced
- ½ chile pepper, seeded and diced
- 1 (2"x1") hunk fresh ginger, peeled and minced
- 3 tablespoons Madras-style curry powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- 1 cup dried chickpeas, soaked overnight and boiled until tender
- 4 8-inch whole wheat tortillas
There’s spicy and then there’s this: spicy that’s so hot you can’t stop shoveling it into your mouth, bite after painful bite, because the second you pause, you’ll feel the full wrath of the burn in all of its glory.
But when it tastes like this, it feels so good.
But behind all of that endorphin rush-inducing heat, there is a blend of warm and satisfying spices — ginger, cumin, turmeric — so that even if you’re not a spicy fiend like some of us you can dial down the heat (by omitting the chili pepper or using a milder curry powder) without fear of losing any flavor.
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.
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
Recipe adapted from The Meat Lovers Meatless Cookbook
Nutritional information per serving
Calories per serving: 362