Tomato Chickpea Wraps

These tomato chickpea wraps are inspired by Indian Chana Masala, but made much simpler and easier for you to easily make for yourself for a weekday lunch. Serve on a tortilla or with a side of rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice in a medium pot according to directions, about 25 minutes. Or serve with tortillas instead

Step 2

Meanwhile, dice onions small and add it to 12” pan with some oil, salt, and minced garlic

Step 3

Cook over medium heat for 5 minutes, covered

Step 4

Pour in the tomatoes and chilies. Drain and rinse the chickpeas, and dump those in too. Season

Step 5

Pour some water in the cans of peppers/tomatoes, about halfway up the cans, and rinse them out into the pan, enough to slightly cover

Step 6

Let simmer on medium for 25 minutes until thickened, uncovered

Step 7

Squeeze in some lemon juice and dash in some red pepper flakes. Taste for salt if needed. Serve over rice or in a tortilla

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