Creamy Chickpea Wraps with Yogurt Sauce
with cucumber salad & gomashio
You'll finish this colourful dish with gomashio. This sesame-based Japanese seasoning provides the perfect finishing touch!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
½ piece
Onion
½ pack
Chickpeas
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
½
Tomato paste
45 milliliters
Coconut milk
½ piece
[Persian] cucumber
45 g
Arugula & lamb's lettuce
3 piece
Wholewheat mini tortilla
(Contains Wheat May be present Mustard, Soy)
25 g
Organic full-fat yogurt
(Contains Milk)
5 g
Fresh mint
(May be present Celery)
½ sachet(s)
Gomashio
(Contains Sesame)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
½ teaspoon
Honey [or plant-based alternative]
25 milliliters
Low sodium vegetable stock
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock (see Tip). Chop the onion and crush or mince the garlic. Drain and rinse the chickpeas. Pull the mint leaves off the stems and then chop them into thin ribbons.
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
In a small bowl, combine the yogurt with half of the chopped mint and some extra virgin olive oil as preferred. Season to taste with salt and pepper.
Preheat the oven to 200°C (see Tip). Melt the butter in a frying pan over medium heat and fry the onion with the garlic for 3 - 5 minutes. Add the Korean-style spices, tomato paste and chickpeas and fry for 1 - 2 minutes, or until fragrant.
Tip: you will heat the tortillas in the oven later on, however you can alternatively use a frying pan if preferred.
Add the coconut milk and the stock. Allow the sauce to thicken and reduce for 4 - 6 minutes over medium heat, stirring occasionally. Squash the chickpeas gently with the back of a spoon if preferred. Season to taste with salt and pepper.
Slice the cucumber into thin crescents. In a large bowl, combine the white wine vinegar with the honey and extra virgin olive oil. Season to taste with salt and pepper, then add the lettuce and cucumber. Toss well to combine with the dressing. Meanwhile, heat the mini tortillas in the oven for 2 - 3 minutes (see Tip).
Tip: if you would prefer softer tortillas, wrap them in foil and heat for the same amount of time.
Fill the tortillas with some of the cucumber salad and the chickpeas. Top with the yogurt sauce and serve the rest of the cucumber salad alongside. Garnish with the gomashio and the rest of the mint.