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

Recipe Categories

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Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
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Vegeterian

Recipe Categories

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