Curried Chickpea Spread And Veggie Roll Ups

Recipe Ingredients

		Curried Chickpea Spread - (see recipe)
2 1/2 cups	275g / 9.7oz	Julienned carrot
2 cups	125g / 4.4oz	Red onion - cut half moons
2 tablespoons	30ml	Safflower oil
1 cup	237ml	Julienned seeded red pepper
1 cup	237ml	Julienned seeded orange or yellow pepper
1 cup	237ml	Julienned seeded green pepper
2 1/2 cups	592ml	Julienned zucchini
1/3 cup	5.3g / 0.2oz	Freshly-chopped cilantro
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
6		Flour tortillas - (8" dia)
		= (white, whole wheat, or flavored)
		Chopped lettuce - for garnish
		Chopped tomatoes - for garnish

Recipe Instructions

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 to 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.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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