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serving : 3
For the spicy chickpeas:
- 15 oz can of chickpeas drained or 1 1/2 cups cooked chickpeas
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon dried fenugreek leaves
- 1/2 teaspoon ground cardamom
- a good pinch of cinnamon, all spice and cloves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons minced ginger
- 2 teaspoons lemon juice
- ½ teaspoon salt
- 1/4 cup water
For the wrap:
- chopped lettuce, as needed
- 1/2 medium red onion, thinly sliced
- 1 Tomato,, thinly sliced into half moons
- 1/2 teaspoon chaat masala or use dried mango powder(amchur)
- 3 tortillas, plain paratha, rotis, chapati or flatbread as needed
- coriander chutney
Method:
- Make the spicy chickpeas: Add the chickpeas and all of the ingredients to a skillet over medium heat and mix well. Cook until the water reduces.It can take anywhere from 4-6 minutes, depending on your stove and pan.
- You can also add a few drops of oil to help the spices taste more vibrant. If you don't want to measure all the spices, you can also use 2 teaspoons garam masala or 1.5 tablespoons of chana masala blend. You can get this in an Indian store. Taste and adjust salt and flavor, then take off heat.
- Warm up the tortillas or flat bread and set aside by heating them on a skillet with some vegan butter or oil. Omit oil for Oilfree.
- In a bowl add chopped onion, tomato slices and add in 3-4 tablespoons of the chutney and toss well to coat. Also add 1/2 to 1 teaspoon lemon juice if your chutney isn't tangy enough and mix in.
- Assemble: Layer some lettuce in the tortillas and add the chickpeas. Add the tomato onion mixture and sprinkle some chaat masala all over and then serve. Wrap them up in some parchment paper, and store or serve as needed. You can also make a burrito out of it so that you can carry it for a snack.
