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Indian Recipes
Spiced Chickpea Wraps

Spiced Chickpea Wraps

with Cucumber Raita and Spinach Salad

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Chana Masala is a dish eaten in most parts of India from Delhi in the North to Chennai in the South. 'Chana' means chickpea and 'masala' means spice mix, so while in different parts of India, the Chana Masala can have its very own personality and quirks, it's always fragrant and 100% delicious. In this recipe, we've taken these classic flavours and put them in a delicious warm wrap, served with homemade cucumber raita and a spinach salad with plenty of crunch!

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMustard/MoutardeMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Chickpeas

56 g

Onion, chopped

6 g

Garlic

30 g

Ginger

56 g

Baby Spinach

6 unit

Flour Tortillas

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

2 tbsp

Tomato Sauce

100 g

Greek Yogurt

(ContainsMilk/Lait)

7 g

Cilantro

1 unit

Lemon

66 g

Mini Cucumber

113 g

Grape Tomatoes

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories620 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate84 g
Sugar6 g
Dietary Fiber14 g
Protein24 g
Cholesterol10 mg
Sodium1950 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Finely grate cucumber directly into a medium bowl, Sprinkle with 1/4 tsp salt (dbl for 4 ppl) and set aside. Drain and rinse chickpeas. Zest and juice half the lemon (1 lemon for 4 ppl). Cut any remaining lemon into wedges.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, ginger, garlic and tomato sauce. Cook, stirring often, until fragrant 3-4 min. Meanwhile, whisk together lemon zest, 1 tsp lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper.

3

Add chickpeas, Indian spice and 3/4 cup water (dbl for 4 ppl) to the pan with the onions. Cook, stirring often, until liquid has thickened slightly, 2-3 min. Remove the pan from heat. Using a masher, coarsely mash chickpeas. Add half the cilantro and season with pepper. Stir together.

4

Add chickpeas, Indian spice and 3/4 cup water (dbl for 4 ppl) to the pan with the onions. Cook, stirring often, until liquid has thickened slightly, 2-3 min. Remove the pan from heat. Using a masher, coarsely mash chickpeas. Add half the cilantro and season with pepper. Stir together.

5

While wraps bake, drain grated cucumber over the sink, then firmly squeeze off excess water. Return cucumber to the same bowl, then add yogurt and remaining cilantro. Season with salt and pepper. Stir to combine and set aside. Halve tomatoes.

6

Add spinach and tomatoes to the dressing, then toss together. Divide salad and wraps between plates. Serve with cucumber raita for dipping. Squeeze over a lemon wedge, if desired.