Chickpea Curry Wraps

 3/4 cups dry chickpeas or 1 (15 oz) can cooked, rinsed and drained

1/2 red pepper, chopped

1/4 cup cilantro, chopped

1/4 cup raisins

2 large sprouted wheat tortillas 

2 cups baby spinach

Dressing:

1/2 lime, juiced

1 tsp curry powder

1 tsp honey or coconut nectar

2 Tbsp extra virgin olive oil

salt and pepper, to taste

 

You can use canned chickpeas or make them by soaking dry chick peas over night in water.  Drain and rinse soaked chickpeas and place them in a large pot. 

Cook over high heat and bring to a boil; lower heat and simmer, covered, until softened, about  1 1/2 hours.

In a large bowl, mix together cooked chickpeas, red pepper, cilantro and raisins. In a separate small bowl, whisk together dressing ingredients.

Add dressing to chickpea mixture and sir well.  Let sit for 30 minutes to develop flavor or refrigerate to eat at a later time.

Add half of the mixture to each tortilla and top with one cup of baby spinach.  Roll tightly and Serve.

Recipe:  thefoodbabe