indian spiced chickpea wraps

Vegetarian

Indian Spiced Chickpea Wraps

Drescription

Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint.

Ingredients

1 cup reduced-fat plain yogurt
1/2 cup unsweetened pineapple tidbits
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 teaspoons canola oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup canned crushed tomatoes
3 cups fresh baby spinach
4 whole wheat tortillas (8 inches), warmed

Directions

For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally.
To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.

Marc Forgione s Salt Cod Tonnato with Crudite

This recipe, from chef Marc Forgione, is a twist on a classic Italian dip, tonnato—traditionally made with tuna, here made with salt cod, also known as bacalao. This dip is a great way to highlight the best vegetables that the farmers' market has to offer, whatever the season. In the spring, serve with asparagus and snap peas; in the summer, green beans and gem lettuces; in the fall, spicy radishes and carrots; in winter, bitter greens like radicchio and cauliflower are delicious. And don't forget crackers or toasted crusty bread for a little crunch.