Spicy Chickpea & Veggie 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, dairy-free

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Ingredients

• 1 can (15 oz) canned chickpeas
• 1 medium bell peppers
• 1 medium carrots
• 1 small red onion
• 2 cloves garlic
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric powder
• 1/4 tsp paprika
• 1 tbsp olive oil
• 2 large whole wheat tortillas
• 1 tbsp fresh cilantro
• 1 lemon

Method (tap to check — screen stays awake)

1. Drain and rinse the canned chickpeas. In a bowl, mash slightly with a fork or potato masher.
2. Dice bell peppers, carrots, and red onion into thin strips.
3. Minced garlic finely.
4. Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
5. Add diced vegetables to the skillet, cook for about 5 minutes until slightly softened.
6. Stir in chickpeas, cumin, coriander, turmeric, paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally.
7. Squeeze fresh lemon juice over the mixture and sprinkle with chopped cilantro. Mix well.
8. Warm tortillas in a dry skillet or microwave. Spoon the chickpea and veggie mixture onto each tortilla, roll up tightly.
9. Serve immediately, garnished with extra cilantro or lemon if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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