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    Jefferson Adams

    Curried Chickpea Wraps (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Layering different spices is a sensory indulgence as much as it is an experience in cooking. I love this recipe and curries in general because the spices work together to take command of the dish and infuse otherwise ordinary ingredients with brazen flavor.

    Most major manufacturers of spices will state on their label that they are gluten-free, but always double check because some brands use trace amounts of flour to prevent caking.



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    This recipe can easily be substituted with canned chickpeas, but if time allows, always opt for fresh. If you can utilize beans in other recipes, purchasing dried chickpeas will actually save you money. This recipe makes enough to serve up to 8 people and is also great over rice. Cooked chickpeas double as the base for an endless variety of hummus dips!

    Ingredients:
    3 cups dried chickpeas
    2-3 large diced tomatoes with juices
    2 medium onions thinly sliced
    4 cloves minced garlic
    2 tablespoons vegetable oil or ghee (check label for gluten-free)
    2 teaspoons chili powder
    2 teaspoons turmeric
    2 teaspoons garam masala
    2 teaspoons paprika
    2 tablespoons ground cumin
    2 tablespoons ground coriander
    1 teaspoon allspice
    1 teaspoon salt
    1 bay leaf
    1 tablespoon fresh parsley
    6-8 gluten-free pitas
    Green onions trimmed, for tying (optional)

    Directions:
    Place dried chickpeas in a large bowl and cover with water at least three inches above the beans. Let soak overnight and beans will expand twice their size.

    Drain chickpeas and place in a large stockpot. Cover with fresh water at least three inches over the beans. Add bay leaf and bring to a gentle boil before reducing heat to low.

    Continue to simmer for about 1 hour or until beans are cooked, but not mushy.

    Discard bay leaf. Drain and reserve chickpeas.

    Heat oil in a large pan and cook onions about 5 minutes or until they become soft and translucent. Add garlic and cook for a minute longer, stirring.

    Add chili powder, turmeric, paprika, cumin, coriander, allspice and salt and stir over heat until the spices become very fragrant, only about a minute.

    Stir in reserved chickpeas and tomatoes until well-combined. Cover pan and simmer over low heat for 20-25 minutes, stirring occasionally. Stir in garam masala and simmer another 10 minutes. Top with fresh parsley.

    Serve wrapped in heated pitas. Tie loosely with trimmed onions for presentation.

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    Guest Gluten Free Diva

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    Love the recipe. May I add that you can easily cook dried chickpeas in either a crock pot or a pressure cooker and the results are perfect. I make them all the time!

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    This recipe is titled "gluten-free WRAPS," and gluten-free pitas are included in the ingredients list. But there is no link to either a recipe or brand name for gluten-free pitas. I've certainly never seen them in my grocery store.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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