Spiced Chickpea and Sweet Potato Wraps

Ingredients

• 2 medium Sweet potatoes
• 1 can (15 oz) Chickpeas (canned)
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 pieces Large tortillas
• 2 tablespoons Tahini
• 2 tablespoons Lemon juice
• 2-3 tablespoons Water
• 0.25 cup Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 2 medium sweet potatoes and cut them into 1.27 cm cubes. On a large baking sheet, toss the sweet potato cubes with 1 tablespoon of olive oil, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper. Roast for 30-35 minutes, or until the sweet potatoes are tender when pierced with a fork and slightly caramelized around the edges.
2. 2While the sweet potatoes are roasting, drain and rinse the 1 can (about 425 g) of chickpeas. Heat the remaining 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat. Add 1 teaspoon of cumin, 1 teaspoon of coriander, and 0.5 teaspoon of turmeric to the skillet and cook for 1 minute, stirring constantly, until the spices are fragrant. Add the drained chickpeas, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper to the skillet and cook for 5-7 minutes, stirring occasionally, until the chickpeas are warmed through and lightly browned.
3. 3In a small bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of lemon juice, and 2 tablespoons of water until the mixture is smooth. If the dressing is too thick, add the remaining 1 tablespoon of water, one teaspoon at a time, until it has the consistency of a thin sauce.
4. 4Heat a clean, dry 25.4 cm skillet over medium heat. Place one of the 4 large tortillas in the skillet for 15-20 seconds per side, until it is warm and pliable. Repeat with the remaining tortillas.
5. 5Lay out one warmed large tortilla. Spoon a portion of the roasted sweet potatoes onto the center, followed by a portion of the spiced chickpeas. Drizzle with the tahini dressing and sprinkle with a portion of the 0.25 cup of fresh cilantro. Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a wrap. Repeat with the remaining tortillas and fillings, and serve immediately.

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