Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Indian Spiced Chickpea Wraps
Indian Spiced Chickpea Wraps
Ingredients:
1 cup (8 ounces) reduced-fat plain yogurt
1/2 cup unsweetened pineapple tidbits
1/4 teaspoon salt
1/4 teaspoon ground cumin
WRAPS:
2 teaspoons canola oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1 can (15 ounces) chickpeas, rinsed and drained
1 cup canned crushed tomatoes
3 cups fresh baby spinach
4 whole wheat tortillas (8 inches), warmed
About the Recipe
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap.
If you’re in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint.
Jennifer Beckman, Falls Church, Virginia
Nutritional Info
Getting it done:
1. For pineapple raita, mix first 4 ingredients.
2. For wraps, in a large nonstick skillet, heat oil over medium-high heat; sauté 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.
Ingredients:
1 cup (8 ounces) reduced-fat plain yogurt
1/2 cup unsweetened pineapple tidbits
1/4 teaspoon salt
1/4 teaspoon ground cumin
WRAPS:
2 teaspoons canola oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1 can (15 ounces) chickpeas, rinsed and drained
1 cup canned crushed tomatoes
3 cups fresh baby spinach
4 whole wheat tortillas (8 inches), warmed
Getting it done:
1. For pineapple raita, mix first 4 ingredients.
2. For wraps, in a large nonstick skillet, heat oil over medium-high heat; sauté 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.
About the Recipe
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap.
If you’re in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint.
Jennifer Beckman, Falls Church, Virginia
Nutritional Info
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