Vegan Curried Chickpea Lettuce Wraps

🥘 Ingredients

• baby lettuce
  2 unit
• chickpeas
  2 unit
• cilantro
  ½ ounce
• cooking oil
  1 tsp
• cumin
  1 tsp
• curry powder
  2 tbsp
• garlic
  4 clove
• ginger
  2 thumb
• lemon
  2 unit
• olive oil
  2 tsp
• paper towels
• peas
  8 oz
• pepper
• plastic wrap
• red pepper jam
  4 unit
• salt
• sweet potatoes
  2 unit
• yellow onion
  2 unit

🍳 Cookware

• meat mallet
• large bowl
• baking sheet
• large pan
• medium microwave-safe bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Dice sweet potatoes into ¼-inch pieces. Drain and rinse chickpeas ; thoroughly pat dry with paper towels . On a clean flat work surface, place chickpeas between 2 large pieces of plastic wrap . Smash with a meat mallet or the bottom of a pan until broken apart (chickpeas should not be completely mashed).

   sweet potatoes: 2 unit, chickpeas: 2 unit, paper towels, plastic wrap
2. 

   2

   In a large bowl , combine sweet potato, smashed chickpeas, half the cumin (all for 4 servings), 1 tsp curry powder (2 tsp for 4), a large drizzle of olive oil , salt , and pepper ; toss until evenly coated. Spread out on a baking sheet . Roast on top rack until browned and tender, ⏱️ 20-25 minutes . (For 4, divide everything between 2 sheets; roast on top and middle racks, swapping positions halfway through.)

   cumin: 1 tsp, curry powder: 2 tbsp, olive oil: 2 tsp, salt, pepper
3. 

   3

   While veggies roast, halve, peel, and finely dice yellow onion . Peel and mince or grate garlic . Peel and mince or grate ginger . Halve lemon . Roughly chop cilantro . Trim and discard root end from baby lettuce ; separate leaves.

   yellow onion: 2 unit, garlic: 4 clove, ginger: 2 thumb, lemon: 2 unit, cilantro: ½ ounce, baby lettuce: 2 unit
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, ⏱️ 6-8 minutes . Reduce heat to medium and add peas . Cook, stirring occasionally until browned, ⏱️ 2-4 minutes more. Add garlic and ginger to pan; cook, stirring constantly, until fragrant, ⏱️ 1-3 minutes .

   cooking oil: 1 tsp, peas: 8 oz
5. 

   5

   Stir in remaining curry powder, ½ cup water (1 cup for 4 servings), ¼ tsp salt (½ tsp for 4), and juice from half the lemon. Cook, stirring occasionally, until water has mostly evaporated, ⏱️ 2-4 minutes more. Stir roasted chickpea mixture into pan. Taste and season filling with salt and pepper if desired.
6. 

   6

   In a medium microwave-safe bowl , combine red pepper jam , cilantro, 1 TBSP water (2 TBSP for 4 servings), and juice from remaining lemon. Cover tightly with plastic wrap and microwave until warmed through, ⏱️ 20-30 seconds .

   red pepper jam: 4 unit
7. 

   7

   Divide lettuce leaves between plates (pat dry if needed). Fill leaves with chickpea filling. Drizzle with as much sauce as you like and serve.