Food Babe's Chickpea Curry Wraps
Total time
- ¾ cups dry chickpeas (or one 15 ounce can cooked, rinsed and drained)
- ½ red pepper, chopped
- ¼ cup cilantro, chopped
- ¼ cup raisins
- 2 large sprouted wheat tortillas (gluten free option: use gluten free tortillas)
- 2 cups baby spinach
- Dressing:
- ½ lime, juiced
- 1 teaspoon curry powder
- 1 teaspoon honey (vegan option: use 1 teaspoon coconut nectar)
- 2 tablespoons extra virgin olive oil
- salt and pepper, to taste
- You can use canned chickpeas or make them by soaking dry chick peas over night in water.
- Drain and rinse soaked chickpeas and place them in a large pot.
- Cover chickpeas with 2 to 3 inches with cold water.
- Cook over high heat and bring to a boil; lower heat and simmer, covered, until softened, about 1½ hours.
- In a large bowl, mix together cooked chickpeas, red pepper, cilantro and raisins.
- In a separate small bowl, whisk together dressing ingredients.
- Add dressing to chickpea mixture and stir well. Let sit for 30 minutes to develop flavors or refrigerate to eat at a later time.
- Add half of the mixture to each tortilla and top with one cup of baby spinach. Roll tightly and enjoy.
Recipe by Food Babe at https://foodbabe.com/chickpea-curry-wraps/
3.2.2124