- Indian Spiced Chickpea Wraps.jpg (30.14 KiB) Viewed 497 times
Preparation Time: 15 minutes
Cooking time: 25 minutes
Serves: 4
If served as two portions provides 321 cals, 8g fat (of which 1g saturates), 15g sugar and 0.7g salt per portion.
Ingredients
For the pineapple raita:
- 1 cup reduced-fat plain yogurt
- ½ cup unsweetened pineapple tidbits
- ¼ tsp salt
- ¼ tsp ground cumin
For the wraps:
- 2 tsp canola oil
- 1 small onion, chopped
- 1 tbsp minced fresh gingerroot
- 2 garlic cloves, minced
- ½ tsp curry powder
- ¼ tsp salt
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper, optional
- 425g (15oz) chickpeas or garbanzo beans, rinsed and drained
- 1 cup canned crushed tomatoes
- 3 cups fresh baby spinach
- 4 whole wheat tortillas (8 inches), warmed
Method
1. For pineapple raita, mix first 4 ingredients.
2. For wraps, in a large non stick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5 - 8 minutes, stirring occasionally.
3. To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.
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