Ingredients

• sea salt
• 2 tablespoons olive oil
• 1 carrot, peeled and finely diced
• 1 onion, diced
• 1 bananna pepper
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon ground cayenne pepper
• 1 (15 ounce) can chickpeas with liquid
• 1 white potato
• 5 whole sun-dried tomatoes packed in oil, coarsley chopped
• 4 tortillas, toasted

Instructions

1. Place a large asute pan over medium heat. Sprinkle the bottomwith a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute.

2. Add the carrot, onion, bananna 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.

3. Saute for 1 minute.

4. Add the chickpeas and their liquid and 1 1/2 cups water. Bring to a boil. Add the potatoand sun dried tomatoes. Simmer 20 minutes or until potatoes are soft. Serve wrappen in the naan bread or tortillas.