These filled flatbreads have a simple spiced chickpea masala topping wrapped up with some herbs, salad and yoghurt.They are also delicious with a fried egg thrown into the mix!
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
chopped tomatoes 80 g
mixed leaf salad 100 g
mango chutney 4 tbsp
natural yoghurt 4 tbsp
cucumber ½ (chopped)
fresh coriander 1 handful (chopped)
lemon ½ (juice)
garam masala 1 tsp
chickpeas 400 g (drained)
ground turmeric 1 tsp
tomato purée 1 tbsp
garlic cloves 3 (chopped)
red onion 1 (sliced)
ground cumin 2 tsp
ground coriander 1 tsp
sugar pinch
plain tortilla wraps 4
Method
Finely chop the garlic and red onion. Juice the lemon.
Heat a dash ofoil in a small pan that has a lid over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until softened.
Stir in the ground spices, tomato puree, chopped tomatoes and drained chickpeas. Then add a pinch of salt and sugar with a splash of water. Cover and cook for 4-5 minutes, or until the chickpeas are softened. Stir in the garam masala and lemon juice to taste.
Warm up the wraps in the microwave or in a dry frying pan. Roughly chop the fresh coriander leaves and stalks and cucumber.
To assemble, load up the wraps with the chickpea masala and top with the coriander, cucumber and salad and a drizzle of mango chutney and yoghurt. Enjoy!
