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Spiced Chickpea and Vegetable Flatbreads Recipe

Spiced Chickpea and Vegetable Flatbreads recipe

Stashcook

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.

Ingredients

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)

Method

1
Warm the naan breads in the oven or on a pan until they are soft and slightly crispy on the edges.
2
Spread Greek yogurt on each naan bread, leaving a border around the edges.
3
In a pan, toast mustard and fennel seeds over medium heat until they start to pop and release their aroma.
4
Finely chop the ginger and red chili. Wash and chop the mint leaves. Zest one lemon and squeeze the juice of both lemons.
5
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.
6
Slice the red onions and bell peppers. Drain and rinse the chickpeas.
7
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.
8
Add the chickpeas and garam masala to the pan, cook for another 5 minutes, stirring frequently.
9
Chop the romaine lettuce and cilantro if using.
10
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.
11
Roll the naan breads into wraps, cut in half, and serve immediately.

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