The Kidlet really liked these. Like, a lot. They are pretty tasty. The filling is kind of like a mash-up (haha) between chana masala and refried beans. I'm not sure what was in the little "Indian spice" seasoning packet HelloFresh sent us, but I'm sure I could recreate something similar on my own. I'd actually be tempted to try sizzling some whole spices in the pan at the beginning of cooking next time.

Spiced Chickpea Wraps

Adapted from HelloFresh

Ingredients

Wraps

• 2 Tbsp. ghee
• 1 tsp. cumin seeds
• 1/2 Tbsp. coriander seeds
• 1/2 tsp. brown mustard seeds
• 1 Indian bay leaf
• 1-2 dried chile¹
• 1/4 tsp. black peppercorns, ground
• 1/4 tsp. ground turmeric
• 1/2 tsp. ground ginger
• 1 onion, chopped
• 6-8 cloves of garlic, minced
• 2 Tbsp. ginger paste
• 1/4 c. tomato paste
• 1 1/2 c. water
• 2 c. cooked chickpeas
• 2 Tbsp. fresh cilantro, chopped
• 12 medium (6-8") flour tortillas
• 1-2 tsp. canola (or other neutral) oil

Raita

• 200mL plain Greek yogurt
• 1/2 tsp. coarse sea salt, divided
• ~150g cucumber
• 2 Tbsp. fresh cilantro, chopped
• 1/4 tsp. black peppercorns, ground

Directions

Cucumber Raita

1. Grate cucumber and sprinkle with 1/4 tsp. salt. Set aside while you prepare the wraps.
2. While wraps are baking, drain the cucumber. (I like to squeeze it a bit to remove excess moisture.)
3. Add cilantro, yogurt, pepper, and remaining salt and mix well.

Wraps

1. Melt ghee over medium-high heat.
2. Add cumin, coriander, mustard, bay leaf, and chile to pan and cook for 30-60 seconds. (Cover the pan so the mustard seeds don't escape!)
3. Add ground pepper, turmeric, and ginger and sizzle for another 10 seconds or so. (Don't burn it!)
4. Immediately add onion, garlic, and ginger paste and cook for another 3-4 minutes.
5. Reduce heat to medium and add tomato paste.
6. Cook until paste has darkened.
7. Add water and chickpeas and simmer until sauce has thickened slightly (~3-4 minutes).
8. Remove bay leaf and chile and stir in cilantro.
9. Remove from heat and discard bay leaf and chile.
10. Mash chickpeas.
11. Divide chickpea mixture between the tortillas, placing a line down the centre of each.
12. Tightly roll up and place seam-side down on a parchment-lined baking sheet.
13. Brush with oil.
14. Bake at 220°C (425°F) for 6-7 minutes.
15. Serve with cucumber raita. (Add a salad to round out the meal.)

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¹ I think arbol or kashmiri chiles would work well here. ^Back