Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Creamy curried chickpeas with mango chutney, raisins, cucumber, carrot, lettuce, and coriander in wholemeal wraps.
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Ingredients
large mixing bowl, knife, chopping board, box grater, colander, spoon
Method
Drain and rinse the chickpeas, then pat them dry with kitchen paper so the filling is creamy rather than watery. Finely slice the red onion, grate the carrots, cut the cucumber into thin batons, separate the lettuce leaves, and roughly chop the coriander. Hold back extra salt and black pepper until the filling is mixed.
In a large bowl, stir together the Greek yogurt, mayonnaise, mango chutney, mild curry powder, 1 tablespoon lemon juice, and a pinch of salt until smooth. Taste and add a little more lemon juice if it needs brightness.
Add the chickpeas, raisins, red onion, grated carrot, and most of the coriander to the sauce. Crush about a third of the chickpeas with the back of the spoon, then fold everything together so the filling holds in the wrap but still has texture. Taste the filling and add a little salt or black pepper only if needed.
Lay the wholemeal wraps on a board. Add lettuce leaves down the middle of each wrap, spoon over the coronation chickpea filling, then add cucumber batons and the remaining coriander. Keep the filling away from the edges so the wraps close neatly.
Fold in the sides of each wrap, roll up firmly, then cut in half; this should take about 2 minutes. Serve straight away, or wrap tightly and chill for packed lunches, keeping any extra cucumber separate if the wraps need to sit for more than a few hours.
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