WARNING: explicit language follows!
This is the first of about fifteen recipes from the original Thug Kitchen cookbook. Originally I thought I would make the recipe as written. But over the years, my friend Adi taught me to disregard the spice measurements and always double the written quantity. It has always worked out well (although, don’t do this with salt & pepper).
I love the crunch of dried chickpeas so this recipe caught my eye immediately. If you want to dump the wrap (and a shitload of sodium) and just dig into this with a spoon, do it! Ain’t nobody stoppin’ ya!
I haven’t made this yet but I will try to get it done this week if I have time. And I will definitely write up a review in the Recipe Notes section of this post after I whip it up.
- 1tbl EVOO
- 3cups cooked chickpeas
- 2tbl lemon juice
- 1tsp maple syrup
- 1tsp soy sauce or tamari
- 2tsp smoked paprikaBe careful with this! It's strong as hell. I wouldn't double this.
- 2tsp groun cumin
- 1tsp garlic powder
- 1/4 to 1/2tsp cayenne pepper
- 4 large wraps or flour tortillas
- Cucumber sticks
- Carrot sticks