Asian Chickpea Lettuce Wraps

Ingredients

• 2 oz garbanzo beans drained and rinsed canned
• 1 tbsp chili sauce thai style
• 2 tbsp sauce 
• 1 tbsp soy sauce low-sodium
• 1 tbsp olive oil 
• 2 tbsp rice vinegar 
• 0.5 tbsp sugar 
• 1 tsp pepper red
• 1 tbsp sauce 
• 0.5 cup basil chopped
• 0.5 cup basil chopped
• 6  romaine leaves 

Equipment

• food processor
• frying pan

Directions

1. Drain and rinse both cans of chickpeas.
2. Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces.
3. Add 1 tbsp of olive oil to a pan and heat.
4. Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.
5. Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.
6. If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.
7. Wash lettuce leaves and pat dry.
8. Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately.
9. Drizzle with sirachi sauce if desired.