Tal Ronnen' book, "The Conscious Cook"

I borrowed Tal Ronnen's book, "The Conscious Cook" (http://www.talronnen.com/cookbook/) from the library and we just tried this recipe the other night and had it again w/ Tofurky sausage last night. We're in love and know the other recipes are going to be to die for! It's better the next day after it's been marinating in the frig. We had it both w/ and w/out the veggie sausages and I prefered it with, (gives more flavor and substance). The banana pepper was no where to be found so yellow pepper was used and it was still delich. Tal's cookbook is so beautiful and the recipes so unbelievable looking that I actually teared up while thumbing through ;) He's nothing short of an artist, creating such beauty and spreading much needed peace to our plates. He's all about gourmet...(my Dad would be proud;) Enjoy~



~MEDITERRANEAN CHICKPEA WRAP~

2 tbsp olive oil
1 carrot, peeled and diced
1 small white onion, peeled and diced
½ cup banana peppers, finely chopped (or red, yellow or green pepper; whichever you like best)
1 garlic clove, minced
1 tsp cumin
½ tsp red pepper flakes
½ tsp cayenne (or more to taste)
Fresh ground black pepper
1 can chickpeas, with liquid
1 cup water (I actually used a bit less, eye it- as it becomes too watery if you follow the one cup advice).
1 cups white potato, diced
5 whole sun dried tomatoes (packed in oil) coarsley chopped
2 links of Tofurky sausages, or more (we used the Italian style)
whole wheat vegan tortilla's or naan bread (check ingredients for cows milk, some naan has it, some doesn't).

Place a large asute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute.
Add the carrot, onion, pepper, and garlic to the pan and saute, stirring frequently, for 5 to 7 minutes, until the vegetables are just beginning to soften. Add the cumin, red pepper, cayenne and black pepper to taste.
Saute for 1 minute.
Add the chickpeas and their liquid and 1/2- 1 cup water. Bring to a boil. Add the potato and sun dried tomatoes. Simmer 20 minutes or until potatoes are soft. Serve wrapped in the naan bread or tortillas.

(The Conscious Cook Copyright 2009)