Smoky Chickpea And Spinach Wraps Recipe

About this recipe

These wraps are packed with smoky chickpeas, tender spinach, and a flavorful spice blend, all wrapped in soft oat flour flatbread for a hearty and satisfying lunch.

Ingredients

• 600G Picard Organic Spinach Leaves
• NaN Aroy-D Coconut Milk
• 1 L Olive Oil – Organic
• - PLJ Lemon Juice Original Sharp 500ml
• - Mccormick Cumin Powder
• - La Chinata Sweet Smoked Paprika
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• 50G Black Garlic Cloves, 50G
• 400G Whole Chickpeas In Water
• NaN Trs Gram Flour

Instructions

1. 1. Rinse and drain the canned chickpeas thoroughly under cold water.
2. 2. Heat olive oil in a pan and sauté minced garlic until fragrant, about 1 minute.
3. 3. Add chickpeas, cumin powder, smoked paprika, turmeric, and coriander powder to the pan and stir well.
4. 4. Cook the chickpeas for 5-7 minutes until slightly crispy and coated with spices.
5. 5. Add spinach leaves to the pan and cook until wilted, about 2-3 minutes.
6. 6. In a bowl, combine oat flour, water, and salt to form a soft dough.
7. 7. Divide the dough into small balls and roll each into a thin round flatbread.
8. 8. Heat a dry skillet and cook the flatbreads on both sides until lightly browned and cooked through.
9. 9. Mix coconut milk and lemon juice in a small bowl to make a creamy sauce.
10. 10. Spread the coconut sauce on the flatbread and layer with the smoky chickpea-spinach mixture.
11. 11. Roll the flatbread tightly to form wraps and cut each wrap in half for serving.