Please, wrap it up!

This picture does not do this meal justice. Let me tell you why....

As a mother, any meal that you set on the table that the whole family can enjoy is well, priceless.

I share this recipe with you in hopes that your children will love it as much as mine. It is fun to eat and they do not even know that they are eating carrots, potatoes, spinach, & sun-dried tomatoes. It even works on those picky adult children. Serve with a side of fruit and you have a wonderful, well-balanced meal.

Chick Pea Wraps

serves 4

2 tbsp. olive oil

1 carrot, peeled and finely diced

1 onion, finely diced

2 garlic cloves, minced

1 tsp. ground cumin

1/4 tsp. crushed red pepper

salt and pepper to taste

1 (15-ounce) can chickpeas, drained & rinsed

1 1/2 cups veggie or chicken broth

1 medium white potato, peeled & diced

5 whole oil-packed sun-dried tomatoes, coarsley chopped

2 cups fresh spinach

4 pieces of nann bread or wheat tortillas

Place oil in a large saute pan pan over medium heat. Add the onion, garlic, and carrot to the pan and saute, stirring frequently, about 5-7 minutes. Add the cumin, red pepper, salt and pepper and saute for another minute. Add the chickpeas and the broth and bring to a boil. Add the potato and sun-dried tomatoes and simmer, covered for 20 minutes until potatoes are softened. Uncover, and if need be, continue to cook until most of the liquid is gone.

Place 1/4 of the chick pea mixture on the naan bread or tortillas and about top with the fresh spinach. Wrap up and serve immediately.

*This recipe is adapted from the mediterranean chick pea wrap in the cookbook "The Concious Cook."