1 small fresh green chile, minced, seeds removed for a milder hot .
1 c cooked chickpeas (11 oz can, drained) .
4 (8 inch) flour tortillas .
1 c sliced onions .
1/2 tsp ground cinnamon .
salt .
2 c cubed potatoes (1/2 inch cubes) .
1/2 tsp ground dried mustard .
1 garlic clove (minced or pressed) .
1/2 c water
Directions
Step #1 Preheat oven to 350*F.
Step #2 In a saucepan, saute the onions in the oil on medium heat for 2 or 3 mins.
Step #3 Add the garlic, chile, mustard, cardamom, turmeric, cinnamon, cabbage & 1/4 c of the water.
Step #4 Cover up & cook for 5 mins, stirring every once in awhile.
Step #5 Add the rest of the water & the potatoes, stirring now & then, cover & let simmer, until the vegetables are tender, about 10 mins.
Step #6 Stir in the chickpeas, & salt to taste.
Step #7 Place about 1/4 of the filling on the lower half of each tortilla, seam side down, roll it up & lay it, in a baking dish prepared with a very light coating of vegetable oil or cooking spray.
Step #8 Place a clean damp towel on top of the roll-ups, tightly cover the pan with aluminium foil wrap, & bake for about 20 mins, until thoroughly hot.