Indian style potato and chickpea wraps

1 Heat the oven to 180°C/fan 160°C/gas 4. Line a large baking tray with baking paper.

2 Steam the potatoes until soft, then roughly mash and set aside. Towards the end of the steaming time, put a large non-stick frying pan over a medium-high heat. Heat the olive oil, then add the onion and cook for about 5 min or until soft. Add 1 teaspoon of the cumin seeds with the turmeric and garam masala. Stir for 1 min.

3 Remove the frying pan from the heat. Stir the mashed potato into the onion mix with 3 tablespoons water. Add the chickpeas, honey, peas and chopped coriander, then stir for 2 min to heat everything through.

4 Divide the mixture among the tortillas. Fold the tortillas over (secure with a cocktail stick, if needed). Place in the baking tray, spray with oil and sprinkle with sesame seeds and the remaining cumin seeds. Bake for 10 min or until crisp. Serve 2 tortillas per person, scattered with coriander leaves and more sesame seeds.