(Serves 2-3)
- 1 medium onion, cut into thin vertical slices
- 1 Poblano pepper, seeded and cut into thin slices and then cut in half so that they’re about 2 inches each
- One 15-oz can garbanzo beans, drained and rinsed
- 2 Tb butter
- ½ cup water
- 2 Tb curry powder (I prefer Sun Brand Madras curry powder but any brand will work well)
- Salt and pepper to taste
- Tortillas or naan bread
- Fresh greens such as your favorite lettuce, or for this batch, I shredded some red cabbage
- Optional: plain yogurt
In one Tb of butter, sauté the onion and pepper over medium heat for about ten minutes until the vegetables have softened. I like to add a small splash of water (a couple of tablespoons) periodically while they cook to keep the moisture content up. Stir in the curry powder and really coat the vegetables well. Add the garbanzo beans, the water and the remaining butter. Cook for another 10 minutes or so, adding a bit more water if necessary. Remove from heat.
Divide the garbanzo bean filling onto tortillas, top with greens and a dollop of yogurt if you like. Roll up and cut in half.