This Curried Chickpea Wrap is simple to make, and a great meal prep option. It is filled with chickpeas, spinach, aromatic spices, and a creamy curry sauce that makes each bite a delicious delight.
Health Benefits of Curry
- Did you know that curry is a powerful anti-inflammatory agent? It helps lower inflammation of the human body.
- It helps to combat Alzheimer’s disease
- Recorded as an aid to prevent cancer such as colon, breast, prostate, and ovarian cancer
- It could increase connectivity of tissues and bone regrowth
- Aids indigestion
- Can lower blood pressure and lowers the risk of cardiovascular diseases
Tips and Variations:
- For more variations of this wrap, try adding slices of green mango or cucumber for a delicious twist.
- For more texture, add a few tablespoons of canned yellow corn.
- After heating your wraps, cover them with cheesecloth or in a clean kitchen towel to preserve its warmth.
- Looking for a little tang on your Curried Chickpea wraps? Drizzle lemon juice to the filling.
- Add a drizzle of siracha for some spiciness.
Ingredients You’ll Need:
Spinach mix:
- frozen spinach or fresh spinach
- olive oil
- red onion
- garlic cloves
- vegetable broth
Chickpea Filling:
- red onion
- garlic cloves
- dried thyme
- cumin powder
- coriander powder
- masala powder
- turmeric powder
- fenugreek powder
- salt
- water
- chickpea
- wraps
Masala powder is sometimes difficult to find at your local grocery store, always check the Asian aisle and if it’s not there, most Asian markets sell masala powder.
Now, let’s get into the cooking part of the filling!
In a saucepan over medium heat, sauté spinach until wilted and set aside.
In the same pan over medium heat, add 2 tablespoons oil and cook onions and garlic until translucent:
Add spinach, vegetable broth and allow it to simmer for 1 minute:
Then remove from the heat and set aside:
Chickpea Filling:
In a nonstick pan over medium heat, preheat 2 tablespoons oil then add onion, garlic, thyme, and fry for 30 seconds. Add the remaining spices and cook while stirring to bring out the flavors:
Once the onions are translucent, add water and mix until it turns into a paste:
Add chickpeas and mix until the chickpeas are coated with the paste:
To prepare the wrap:
Heat wrap in a clean nonstick pan, then wrap in a towel to retain heat.
Divide spinach and chickpea into 6 portions, fill each wrap with the spinach and chickpeas, then fold in opposite sides of each wrap and roll-up. Curried chickpea wraps are best served immediately.
Frequently Asked Questions for Curried Chickpea Wraps:
Q: Can I make Curried Chickpea wraps ahead of time?
A: If you assemble Curried Chickpea wraps ahead of time, it would tend to be soggy when you serve it and it’s not warm anymore. What you can do to save time is to prepare the filling and cook them ahead. Do not mix them all yet. Just store each of the ingredients in individual containers and chill it. You can microwave them so that you will serve warm Curried Chickpea Wraps.
Q: What tortillas do you recommend?
A: You can use any kind of tortilla wrap that is on hand. There are many kinds available in Asian groceries or even your local grocery stores.
Q: Can I use coconut milk instead of water to mix with the Curried Chickpea Wrap filling?
A: Yes, sure you can use coconut milk for the liquid ingredient of the filling.
More Vegan recipes to enjoy:
- Vegan Siopao
- Vegan Banana Chocolate Muffins
- Vegan Filipino Spaghetti – Without Condensed Milk
- Healthy Vegan Muffins
- Cornmeal Mush
- Vegetarian Congee – Quick & Heartwarming
- Biko – Filipino Sweet Sticky Rice
- Tofu Scramble Recipe – Filipino Style
Curried Chickpea Wraps
Ingredients
Spinach mix:
- 200 g frozen spinach or 300 g fresh spinach
- 2 tablespoons olive oil
- ¼ small red onion chopped
- 2 garlic cloves chopped
- ¼ cup vegetable broth
Chickpea Filling:
- ¼ small red onion chopped
- 2 garlic cloves chopped
- ½ teaspoon dried thyme
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon masala powder
- ½ teaspoon turmeric powder
- ½ teaspoon fenugreek powder
- ½ teaspoon salt
- ¼ cup water
- 1 can 400g chickpea, drained and washed
- 6 wraps
Instructions
Spinach mix:
- In a saucepan over medium heat, sauté spinach until wilted and set aside.
- In the same pan over medium heat, add 2 tablespoons oil and cook onions and garlic until translucent. Add spinach, vegetable broth and allow it to simmer for 1 minute, then remove from the heat and set aside.
Chickpea Filling:
- In a nonstick pan over medium heat, preheat 2 tablespoons oil then add onion, garlic, thyme, and fry for 30 seconds. Add the remaining spices and cook while stirring to bring out the flavors.
- Once the onions are translucent, add water and mix until it turns into a paste.
- Add chickpeas and mix until the chickpeas are coated with the paste.
To prepare the wrap:
- Heat wrap in a clean nonstick pan, then wrap in a towel to retain heat.
- Divide spinach and chickpea into 6 portions, fill each wrap with the spinach and chickpeas, then fold in opposite sides of each wrap and roll-up.
- Best served immediately.
Notes
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