Curried Chicken & Chickpea Lettuce Wraps

• In a large bowl, combine sweet potato, smashed chickpeas, half the cumin (all for 4 servings), 1 tsp curry powder (2 tsp for 4), a large drizzle of olive oil, salt, and pepper; toss until evenly coated. Spread out on a baking sheet. • Roast on top rack until browned and tender, 20-25 minutes. (For 4, divide everything between 2 sheets; roast on top and middle racks, swapping positions halfway through.)

• While veggies roast, halve, peel, and finely dice onion. Peel and mince or grate garlic. Peel and mince or grate ginger. Halve lemon. Roughly chop cilantro. Trim and discard root end from lettuce; separate leaves.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, 6-8 minutes. • Reduce heat to medium and add peas. Cook, stirring occasionally, until browned, 2-4 minutes more. • Add garlic and ginger to pan; cook, stirring constantly, until fragrant, 1-3 minutes.

Use pan used for shrimp or chicken here.

• Stir in remaining curry powder, ½ cup water (1 cup for 4 servings), ¼ tsp salt (½ tsp for 4), and juice from half the lemon. Cook, stirring occasionally, until water has mostly evaporated, 2-4 minutes more. • Stir roasted chickpea mixture into pan. Taste and season filling with salt and pepper if desired.

Stir shrimp or chicken into chickpea mixture.

• In a medium microwave-safe bowl, combine jam, cilantro, 1 TBSP water (2 TBSP for 4 servings), and juice from remaining lemon. Cover tightly with plastic wrap and microwave until warmed through, 20-30 seconds.