Spicy chickpea chapati wrap
This is a really quick and simple version of some more complex recipes that I’ve seen, and makes enough for 2 wraps.
- I can chickpeas, drained and rinsed
- 1 tablespoon of oil (I used a light olive oil)
- 1 tablespoon of curry powder
- Empty chickpeas into a roasting dish.
- Add oil and curry powder and stir until all the chickpeas are evenly coated.
- Put into a pre-heated oven at 200C for about 30 minutes.
- 80g of spelt flour (you could use wheat or any preferred flour. I’ve tried it with gram flour and buckwheat though and it didn’t work)
- 60g of water
- Extra flour set aside for dusting and shaping
- Put the flour into a bowl, and add the water gradually, kneading as you go until you have a dough.
- Knead the dough until it is soft and pliable. Add more flour or water depending on how your dough is working together.
- Divide the dough into 2 balls.
- One at a time, place the balls onto a floured board and, using a rolling pin, roll them into a very thin disc. Roll them as thinly as you can, flouring the board and the rolling pin as you need to, if the chapati starts to stick to it.
- Pre-heat a frying pan to a high temperature, and add a chapati. You don’t need any oil for this – dry frying will be fine. You will see it start to bubble, and the edges might start to curl up. Flip over and cook on the other side. You’ll only need to cook them for a few minutes each side. Remove and keep warm, then repeat with the second ball.
Place the chapati on a plate, fill with salad or fresh spinach, top with half the chickpeas, then roll into a wrap shape.