CURRIED CHICKPEA WRAP
You only need 5 elements to make up a hearty buddha bowl, so get creative!
prep time 20 mins total time 25 mins serves 2
400g tin of chickpeas
1/2 red onion
1 tsp cumin
1/2 tsp, chilli powder, turmeric, garlic powder and garam masala
Drain and rinse the chickpeas. Chop the red onion.
Add the onion to a pan with a dash of oil, and fry until softened.
Add the spices to the pan and fry for a few more minutes, adding a splash of water if it needs it.
Pour in the chickpeas, stirring and cooking for around 10-15 minutes, again adding water if needed.
Leave to cool, or if eating hot, add half to the centre of a wrap.
Dollop on some yoghurt and sprinkle over some coriander, serve up, or store in your lunchbox for later, and enjoy!
Add some mango chutney into the wrap for some added sweetness.
The chickpeas can easily be made ahead of time, storing in a container until needed for school or lunch. Then you can quickly make your wrap before heading out of the house.
Try doubling up the recipe and enjoying half of it heated up with some rice for dinner.