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INGREDIENTS
- 4 Cans of garbanzo beans. aka chickpeas
- 1 cup of dried black beans
- 1/2 cup of dried quinoa (Or prepared, save yourself the extra step)
- 1 Bundle of Kale
- Tortilla wraps. (white, spinach or tomato)
- Sofrito base: (Or use your own recipe)
- 1/2 red pepper
- 1/2 green pepper
- 2–3 cloves of garlic
- Cilantro 1/4 cup
- 1/2 tomato (preferably heirloom)
- I didn’t use any hotter peppers but go for it.
Another huge thank you to our friend Chef Rodney Gray Jr. for an unforgettably tasty lunch and sharing the best smoked chick pea wrap recipe so we can attempt to recreate it for ourselves over and over again.
INSTRUCTIONS
- Smoke your chickpeas for 30 minutes at 275, I used cherrywood. If you do not have a smoker, roast them in the oven for 15 minutes, either way, season with smoked paprika, salt, pepper, and garlic powder. Set Aside.
- Soak your black beans for 30–45 minutes. (Preferably overnight but I want you to be able to do this today if you want to) Combine your sofrito base and saute in olive oil for a few minutes until fragrant. Add your black beans and 2 cups of black beans, bring to a boil and allow them to simmer. Add stock as needed.
- Blanche your kale in some salt water and saute with olive oil and sprinkle a little lemon and garlic powder. Just until tender. Prepare quiona per package instructions.
- Combine black beans, chickpeas, quinoa, and kale. Drizzle with, Claioli sauce and wrap close. Brown wrap seam to keep it close and enjoy
- Special thanks are in order for The folks over at Red Clay, Molly of course. Thank you to [Olivia Dello Buono] for the dope photos of me in action. In the kitchen somewhere,Rodney Gray Jr.
