Pirate Jeni

Kitchen Witch, Singer of Songs, Player of Things with Strings

Galaxy’s Edge, August 2019

It’s no secret that love a good sandwich.. and also love Star Wars… I mean..I can’t quote anything other than the lines that most of the Galaxy knows but I’m totally into the vibe.

When Disney pulled back the curtain on Galaxy’s Edge, we were there for the Annual Passholder Preview.

It was amazing… and it was hot.

We were there just long enough to sweat our proton torpedoes off and look around a bit.

The second time we went back (what.. did you not see the Annual Passholder part?) we ate at Docking Bay 7 and enjoyed the food very much! and Oga’s Cantina? Delightful.

This past May, we decided on Ronto Roasters instead. Well, I did. The spouse had already snacked on a Mickey Pretzel and wasn’t that hungry yet, but I sure was!

I had every intention of trying the Ronto Wrap because nothing says brunch like two kinds of meat in a pita . I’ve actually never had the Ronto Wrap and I was looking forward to it since everyone seems to love it. I still don’t know what it tastes like since I ended up getting the Zuchii Wrap instead. It sounded delicious!

Here is the description from the menu:

Zuchii Wrap: Grilled Zucchini, Smoky Chickpea-Onion Slaw, Creamy Garlic-Tahini Sauce, and Fresh Cilantro wrapped in Pita Bread

and here it is in all it’s plant based glory. (side note: I get a chuckle out of commercial kitchen things being used as serving utensils. I mean.. I have those 1/4 sheet pans in my house)

What makes this wrap work is that toothiness of the zucchini spear and the smoky, creamy slaw with the hint of sweetness from the cooked red onion and grated carrots. I think the spear was meant to mimic the sausage in the original Ronto Wrap.

It was so amazing… I immediately tried to mentally take it apart so I could make it at home.

Of course, life happens and it wasn’t zucchini season yet anyway, so it was a few months before I buckled down and tried to make them… and I wouldn’t call this a “copy cat” recipe. Instead, I’m calling it an “homage”. Here are some progress pics

I literally winged it so use your judgement if you decide to make this.

Bright Suns Chickpea Zucchini Wrap

Recipe by Pirate JeniCourse: LunchDifficulty: Easy

Listen, I sort of threw this together to see what would happen. I didn’t pay attention to time or servings or whatever. Make the slaw, make the zucchini, and slap together what looks good to you and enjoy it.

Ingredients

  • 4 ounces of dried chickpeas, soaked overnight and then cooked until tender. Save the cooking liquid (may I suggest Rancho Gordo)

  • 1/4 cup of chickpea cooking liquid

  • 1 small red onion, sliced into half moons

  • Olive Oil for cooking

  • 1 to 2 tsp of harissa paste (I like Entube if you can find it). Your mileage may vary depending on your taste and tolerance for heat.

  • 1/4 cup tahini

  • 2 Tbsp of lemon juice

  • 2 garlic cloves, minced

  • 2 Tbsp Olive Oil

  • 1 cup grated carrot (about two medium)

  • 1 medium zucchini

  • 1 tsp dried parsley

  • ground Sumac (optional)

  • Smoked Paprika (I go a little crazy for Burlap and Barrel)

  • Fresh Cilantro

  • Greek Style Pita

Directions

  • Make the Chickpea Slaw
  • Put the minced garlic in the lemon juice and let that sit while you cook the chickpeas. That will take some of the bite out of the raw garlic
  • Heat a 10 inch skillet over medium heat, add a bit of olive oil and saute the red onion slices until they start to soften.
  • Stir the harissa paste into 1/4 cup of the chickpea liquid (or water if you forgot to save any) and add to the skillet with the chickpeas.
  • Cook, stirring often until the liquid is mostly gone and the chickpeas are nicely coated. Give them a taste to see if you want to add more harissa.
  • Transfer the chickpea mixture to a bowl and set aside. You’ll be adding more stuff to this so leave yourself some room.
  • Mix the lemon juice, garlic, 2 Tbsp of olive oil and parsley together. It might bind up a bit. If so, just drizzle in a little more oil. No big deal. You are going to stir it into the warm chickpea mixture which will loosen it up as well.
  • Stir the tahini mixture into the chickpeas.
  • Stir the grated carrots into the chickpea tahini mixture and adjust seasoning to your liking. Set aside until it’s time to make your wrap.
  • Grill the Pita
  • Heat a grill pan (or an actual grill if you have one) and toast the pita on both sides until warmed through. Stash in aluminium foil or a warm oven until ready to eat
  • Make the zucchini spears
  • Cut the ends of the zucchini and slice into 4 spears.
  • Lightly brush the spears with some olive oil and sprinkle with sumac, if you have it… just a little… treat it like salt. Just sprinkle it on there.
  • Grill the zucchini on all sides until they just start to give a little and get a little bendy. You want some tooth to these.
  • Put it together
  • Drop a zucchini spear in the pita and top with a few hefty spoonfuls of the slaw.
  • Sprinkle with smoked paprika and top with fresh cilantro.

Notes

  • I like smoke but my spouse does not, so I chose a harissa that is not overly smokey. That’s why I have the smoked paprika at the end. If you like a smokier flavor, you could put a hefty pinch of smoked paprika in with the harissa when you cook the chickpeas.. or use a smokier harissa.

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