🇹🇷 chickpea wraps

Recipe for 15-Minute Turkish Chickpea Wraps (or Bowls) 🌯

Ingredients (serves 2)
1 can (250 g drained) cooked chickpeas
1 tablespoon (15 ml) olive oil
1/4 teaspoon ground cumin
1/2 teaspoon Aleppo pepper (or regular chili flakes)
1/2 teaspoon Urfa (Isot) pepper (or regular chili flakes)
1/4 teaspoon (1.5 g) table salt
1/4 large (75 g) onion, thinly sliced
1 tablespoon sumac
1 tablespoon lemon juice
6 (25 g) shishito peppers, deseeded & chopped
1 medium (125 g) tomato, chopped
1/2 bunch (50 g) parsley leaves, chopped
1 tablespoon pomegranate molasses
2 flour tortillas or pita bread
optional: make this a Buddha bowl by omitting the tortilla and add a grain like bulgur or rice instead!

Instructions
1. Massage sliced onions with sumac & lemon juice and set aside.
2. Stir-fry the drained chickpeas with olive oil on medium-high heat. Mix in cumin, Aleppo pepper, and salt.
3. Heat pita bread or a flour tortilla and layer the sautéed chickpeas, sumac onions, shishito peppers, tomatoes, and parsley. Drizzle with pomegranate molasses and wrap tightly to serve.