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Spiced Chickpea and Vegetable Flatbreads Recipe

Spiced Chickpea and Vegetable Flatbreads recipe


This recipe is a delicious twist on wraps. It's filled with spiced chickpeas, colorful veggies, and a tangy herb sauce, all wrapped in a soft flatbread. It's a fun meal that's easy to make and full of flavor.


1 tsp mustard seeds
1 tsp fennel seeds
30 g fresh ginger
1 red chili
30 g fresh mint
2 lemons
2 red onions
1 yellow bell pepper
1 red bell pepper
2 x 400 g cans of chickpeas
4 tbsp garam masala spice mix
1/2 head of romaine lettuce
4 medium-sized naan breads
100 g Greek yogurt
1 small bunch of fresh cilantro (optional)


Warm the naan breads in the oven or on a pan until they are soft and slightly crispy on the edges.
Spread Greek yogurt on each naan bread, leaving a border around the edges.
In a pan, toast mustard and fennel seeds over medium heat until they start to pop and release their aroma.
Finely chop the ginger and red chili. Wash and chop the mint leaves. Zest one lemon and squeeze the juice of both lemons.
In a blender, combine the toasted seeds, ginger, chili, mint, lemon zest, and juice with 2 tablespoons of olive oil and blend into a smooth sauce. Season with salt to taste.
Slice the red onions and bell peppers. Drain and rinse the chickpeas.
In the same pan used for the seeds, sauté the onions and bell peppers with a tablespoon of olive oil over medium-high heat until they begin to soften, about 5 minutes.
Add the chickpeas and garam masala to the pan, cook for another 5 minutes, stirring frequently.
Chop the romaine lettuce and cilantro if using.
Assemble the wraps by placing a portion of the spiced chickpea mixture onto each naan bread, followed by the lettuce, and drizzle with the mint-lemon sauce. Add cilantro for extra freshness if desired.
Roll the naan breads into wraps, cut in half, and serve immediately.

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