Spicy Chickpea & Spinach Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 35 min · Beans · vegetarian, vegan
312 cal
12g protein
48g carbs
8g fat
per serving · estimated
Ingredients
- 1 can (15 oz) canned chickpeas
- 1 cup fresh spinach
- 1 garlic cloves
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp red chili powder
- 2 large whole wheat tortillas
- 1 lemon
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add chickpeas to the skillet along with cumin, coriander, chili powder, salt, and pepper. Cook for 5-7 minutes, mashing some chickpeas with the back of a spatula for a mashed texture.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes. Squeeze fresh lemon juice over the mixture and stir well.
- Warm the tortillas briefly in a dry pan or microwave. Spoon the chickpea and spinach mixture onto each tortilla, roll up tightly, and serve.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.