Indian style potato and chickpea wraps
- 750g potatoes, peeled and cut into large cubes
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1½ teaspoon cumin seeds
- ½ teaspoon turmeric
- 2 teaspoons garam masala
- 400g tin chickpeagarbanzoXsgarbanzosX in water, rinsed
- 1 tablespoon runny honey
- 1 cup frozen peas, thawed
- Handful fresh coriandercilantroX, chopped, plus extra leaves to garnish
- 8 small wholemeal tortillas
- Oil spray
- Black sesame seeds, to sprinkle
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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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3.1g
Dietary fibre 17.2g
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