Spinach Chickpea Curry Wraps

We woke up from a nap on a lovely afternoon and decided a nice lunch would be a perfect compliment to our day.  Leftover white rice and expired baby spinach were the base of our meal, and as wraps are always the perfect leftover holder, our lunch was created.  Generally, onion would have been added to this, but, unfortunately, all four of our onions were bad.  Feel free to throw in an onion after the cumin seeds and garlic are done.  Because we were using wraps, we made the filling a little creamy so it'd have a nice texture with the wrap. Pretty awesome midday meal if I do say so myself.  Serves 4 people or 1 chickpea-lovin robot.

Spinach Chickpea Curry Wraps

1 1/2 T olive oil

1/2 t cumin seeds

3 cloves garlic, pressed or minced

1 can chickpeas, drained

1/2 c vegetable broth (we use the "vegan no chicken")

2 c cooked white rice (brown should be fine too)

2 1/2 c fresh (baby) spinach

1/4 c green onion diced

1/2 c peas

1 can diced tomatoes

1/2 t ground cumin

1/2 t curry powder

1 t ground coriander

spinach wraps or other wraps

Heat oil in a wok or large pan over medium heat and toss in the cumin seeds, they should be poppin'.  Stir 'em enough so they don't burn and smoke, and after about 2 minutes press that garlic like a pro.  Your kitchen should be smelling nice about now.  Add in the chickpeas and stir until they're coated with the oil, then add in the broth.  Let it come to a boil and mix in the pre-cooked rice, spinach, green onions, and peas.  Cook it until the spinach starts to wilt, then mix in the tomatoes, ground cumin, curry powder, and ground coriander.  After another minute or two serve it up on warm wraps.