Chickpea Curry Wrap
Curried Chickpea Wraps are perfect for meal prep, quick lunch, or a protein-rich, plant-based breakfast -you get all the nutrients all in one wrap!
Servings: small wraps
Calories: 153kcal
Ingredients
Spinach mix:
- 200 grams frozen spinach or 300 grams 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 (400 grams) can chickpea (garbanzo) beans 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.
Assembling 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.
Serving: 1gCalories: 153kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 480mgPotassium: 187mgFiber: 2gSugar: 2gVitamin A: 3935IUVitamin C: 3mgCalcium: 98mgIron: 2mg
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