Chickpeas must be the most versatile type of legume. You can roast them, fry them, boil them, coat them with spices, turn them into delicious falafel, hummus or have them as a crispy snack with drinks. And don’t forget chickpea flour, which is bursting with protein and can be used in at least as many ways.
In this dish, I use chickpeas as a filling for tortilla wraps. Okay, that sounded a bit clinical: I turn an ordinary tin of chickpeas into a vibrant, gutsy, fiery mixture you can use to fill wraps, rotis or even eat as a dip or spread. Yes, much better. 😉
This is my take on a Levi Roots recipe I found in Vegetarian Living magazine ages ago, a recipe I’ve cooked and adapted over the years. I’ve made the flavours a bit more complex without adding too much prep time; these chickpea wraps are very much a weekday meal.
I’ve made full use of the food processor here. My philosophy is a simple one: if you have to wash it up anyway, get as much use out of it as you can. You could of course chop everything by hand and roughly mash the chickpeas with a fork.
– vegetable oil
– 1 onion, peeled and quartered
– a piece of ginger, peeled and roughly chopped
– 2 large cloves of garlic, peeled and roughly chopped
– 4 smallish tomatoes, about 400 g, quartered
– 1 x 310 g tin of chickpeas (drained weight), drained and rinsed
– 3 spring onions, chopped finely (by hand)
– 1 tsp dried chilli flakes
– 1 heaped tsp black mustard seeds
– 2 to 3 tbsp fresh coriander, chopped (by hand)
– tortilla wraps
To serve (optional and adaptable to your liking):
– Greek yoghurt
– tomato chutney
‘Chopping’ means using the food processor here. Quickly rinse the bowl after each chop. If you don’t have a food processor, chop onions, ginger, garlic finely, tomatoes roughly, and mash chickpeas roughly with a fork.
– Chop onion, ginger and garlic. You’ll want it fine but not puréed.
– Roughly chop the tomatoes.
– Roughly chop (or mash) the chickpeas. Go for a rough texture but no whole ones.
– Fry onion mixture in a generous splash of oil (about 3 tbsp) until soft.
– Add spring onions, stir and fry for another 2 minutes.
– Stir in chilli flakes and mustard seeds and cook for another minute.
– Add tomatoes, bring to a simmer again and cook for about 5 minutes.
– Add the chickpeas and salt to taste. Cook, stirring regularly, for 5-10 minutes until the mixture has a texture you feel is good for a wrap. Turn off the heat and cover pan with a lid.
– Heat a wrap in a dry, heavy-bottomed frying pan. Once warm, put it on a plate, spread over yoghurt and chutney, fill with the chilli chickpea mixture, wrap, eat.