Curried Chickpea Spread and Veggie Roll Ups

 
1 recipe Curried Chickpea Spread
2 1/2 cups carrot, julienned
2 cups red onion, cut into half moons
2 T. safflower oil
1 cup red pepper, destemmed, deseeded, and julienned
1 cup orange or yellow pepper, destemmed, deseeded, and julienned
1 cup green pepper, destemmed, deseeded, and julienned
2 1/2 cups zucchini, julienned
1/3 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
6 - 8-inch flour tortillas (white, whole wheat, or flavored)
chopped lettuce and tomatoes for garnish
 

Begin by preparing the Curried Chickpea Spread according to the recipe instructions and set aside. In a non-stick skillet, saute the carrot and red onion in the safflower oil for 2 minutes to soften. Add the peppers and zucchini and saute an additional 3-5 minutes or until vegetables are crisp tender. Add the cilantro and parsley, stir well to combine, and set aside. To assemble the roll ups: place a tortilla on a cutting board or large plate, spoon approximately 1/3 cups of the Curried Chickpea Spread down the center of the tortilla, place approximately 3/4 cups of the sauteed vegetables mixture on top of the spread, and then roll up the tortilla to enclose the filling, leaving the ends open. Carefully transfer the roll up to a plate and garnish the plate with a little chopped lettuce and tomatoes for service.

Yield: 6 servings

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett