MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garbanzo Chimichangas
Categories: Horn of the, Moon, Cookbook by, Ginny, Callan
Yield: 5 Servings

1 1/2 c Uncooked chickpeas
6 c Water
Sunflower oil
3/4 c Onion (1 md); chopped
1/2 ts Oregano
4 cl Garlic; minced
1/2 c Carrots (1 sm); chopped
3/4 c Green pepper (1 md);
- chopped
2 Fresh hot peppers; minced
6 oz Can tomato paste
1 ts Ground cumin
1 ts Salt
1/2 ts Turmeric
10 Wheat tortillas (10")
3 1/3 c Jalapeño pepper Jack
- cheese; grated
2 md Tomatoes; chopped
Sour cream
Salsa

Garbanzo chimichangas combine the taste of falafel from the Middle
East with a Mexican burrito and the result is delicious.

Soak chickpeas in water at least 8 hours. Then bring to a boil in a 2
qt saucepan and simmer, covered, until tender (2-1/2 to 3 hours).
Drain and mash the beans well or puree in food processor with
chopping blade and put into a medium-sized bowl.

Add 2 tb oil to a 10" frying pan and set over medium heat. When hot,
add onions, oregano, garlic, and carrots. Sauté until onions begin
to brown, then add green and hot peppers and cook 2 minutes more.
Remove from heat and add vegetables to beans. Add the tomato paste,
cumin, salt, and turmeric to mixture. Mix in well.

Lay out tortillas on a counter. Spread 1/3 cup mix across the center
of each tortilla, leaving a 2" border on each end and 3" on each
side. Top the bean mixture with the grated cheese, using 1/3 cup per
tortilla. Top these with the chopped tomatoes. Now fold the ends in
on the tortillas over the bean mixture and roll up the tortilla into
a long log. Pin closed with a toothpick.

Preheat oven to 375°F. Heat 2 cups oil in a 2 qt saucepan. When hot,
add a tortilla to the oil. Cook until bubbly and brown, flip over,
and cook the other side until browned. Set on paper towels to drain.
Repeat until all the tortillas have been cooked.

Set on cookie sheet and bake 10 minutes. Serve topped with sour cream
and a side of Salsa.

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