Curried Chickpea and Spinach Wraps

Curried Chickpea and Spinach Wraps ingredients

• 1 tbsp olive oil or vegetable oil
• 0.5 medium red onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 tbsp curry powder
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 15 oz canned chickpeas, rinsed and drained
• 0.5 cup vegetable broth
• 5 oz fresh spinach
• 1 tbsp fresh lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup fresh cilantro, chopped
• 4 ea large flour tortillas or whole wheat wraps

How to make Curried Chickpea and Spinach Wraps

1. Heat 1 tbsp olive oil or vegetable oil in a large skillet or non-stick pan over medium heat. Add the 0.5 medium finely diced red onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
2. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet. Cook for another 1 minute, stirring constantly, until fragrant, being careful not to burn the garlic.
3. Stir in 1.5 tbsp curry powder, 1 tsp ground cumin, and 0.5 tsp ground turmeric. Cook for 1 minute more, stirring constantly to toast the spices, which deepens their flavor.
4. Add the 15 oz rinsed and drained chickpeas to the skillet along with 0.5 cup vegetable broth. Bring the mixture to a simmer, then reduce heat to medium-low, and let it cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5. While the chickpeas are simmering, use the back of a spoon or a potato masher to lightly mash about one-third of the chickpeas directly in the skillet; this creates a creamier texture for the filling without making it completely smooth.
6. Stir in the 5 oz fresh spinach. Cook for 2-3 minutes, tossing gently, until the spinach wilts completely into the chickpea mixture.
7. Remove the skillet from the heat. Stir in 1 tbsp fresh lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Taste and adjust seasoning as needed.
8. Fold in 0.25 cup chopped fresh cilantro. The filling should be warm and fragrant.
9. Warm the 4 large flour tortillas or whole wheat wraps briefly in a dry skillet or microwave for 15-20 seconds each, making them more pliable and less likely to tear.
10. Spoon an even amount of the curried chickpea and spinach filling down the center of each warm tortilla. Fold in the sides, then roll up tightly from the bottom to create a wrap. Serve immediately.

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