Curried Chickpeas and Potatoes


  • 2 large raw potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 2 c. warm water
  • 1 Tbsp. curry powder
  • 1 Tbsp. chicken style seasoning
  • 1 tsp. sea salt
  • 2 c cooked chickpeas or garbanzos
  • 1 Tbsp. olive oil
  • 1 package mock chicken strips
  • 6 medium whole wheat tortillas, soft and warm


  1. Dissolve curry powder in 1/4 cup of the warm water. Set aside. Heat olive oil in a large saucepan. Add garlic and onion and saute until onions are translucent. Add curry and water mixture and cook until slightly thickened.
  2. Add potatoes and remaining water and cook until tender. Then add cooked chickpeas, mock chicken strips and chicken style seasoning. Simmer until thoroughly heated.
  3. Place some of the filling in the middle of a warmed tortilla, roll and fold ends up. Serve warm.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Caribbean Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.