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Spicy chickpea, potato and filo slice. Put chickpeas at the centre in this vegetarian pie. For this version, I used just a few simple ingredients: sriracha, vegan mayo, lemon, sea salt, pepper and garlic powder.
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Ingredients requirements Spicy prawn, chickpea and pepper wrap:
- You need 400 g of cooked prawns
- Need 1 - pepper (I had a green one in the fridge)
- Prepare Tin - cooked chickpeas
- Need 1 - red onion
- You need 100 ml of tomato passata sauce
- Make ready 8 wraps
- Take for Olive oil
- Get Spices to taste :
- Make ready Onion powder
- Take - Garlic powder
- Make ready of Smoked paprika
- Get of Cayenne pepper
- Require Salt
Lettuce wraps filled with spicy chickpeas and topped with a creamy cilantro sauce. These quick and flavorful lettuce wraps make a nutritious fiber packed. In a medium bowl, add dried chickpeas, olive oil, chili powder, cumin and generously season with salt and pepper. Mix until the chickpeas are fully.
Spicy prawn, chickpea and pepper wrap start cooking:
- Mix spices together. Chop onion and pepper. Cook together in a little oil for a few minutes. Add spices
- Add tomato sauce and a little water. Cook for 2 mins on medium heat. Add the prawns and mix
- Then add the drained chickpeas and mix again. Cook for another 2 mins or so. Serve with wraps and salsa 💃
These spicy chickpea wraps are a great vegetarian lunch idea to add to the rotation! The chickpeas are roasted until they're nice and crispy, and along with some Just mix them with some spices (I used smoked paprika, cumin and chilli powder), a good pinch of salt and pepper, and a dash of oil. Add the prepared prawns, cover and marinate in the fridge for about an hour. For the curry, lightly salt the aubergine chunks placed in a colander over a bowl. Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions.
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