indian spiced chickpea wraps
Lunch
Indian Spiced Chickpea Wraps
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint.
Ingredients:
- 1 cup reduced-fat plain yogurt
- 1/2 cup unsweetened pineapple tidbits
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 teaspoons canola oil
- 1 small onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 1 cup canned crushed tomatoes
- 3 cups fresh baby spinach
- 4 whole wheat tortillas (8 inches), warmed
Directions:
- For pineapple raita, mix first 4 ingredients.
- For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally.
- To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.
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