Indian Chickpea and Potato Wraps

August 7, 2017

Those of you who live in Auckland may be familiar with the 'Revive' Cafes.  They are a couple of cafes established by Jeremy Dixon and his wife, with a focus on healthy, vegetable-based food. They've done a spin-off cooking show in the United States, and have published a number of 'Revive Cafe' Cookbooks.  Little sister kindly loaned me her copy of "Cook:30", which contains 26 meal plans which supposedly can be cooked in half an hour.  Although i've tried out about 10 of the individual recipes, i've not tried a whole meal plan, but i doubt i could cook the whole lot in half an hour - i'm just not that efficient in the kitchen.  Never mind; i've enjoyed the recipes i have used from this book, and thought i would share one of my favourites. 

 

I have made the Chickpea and Potato Wraps a couple of times; they are easy, and delicious. I made them a couple of nights ago and we ate two each, served with a fresh green salad, and had a couple left over for lunch the next day - the perfect warm lunch for a wintry day.  I've made a couple of minor changes to the recipe; i fry some sliced celery with the onion, if i have some in the fridge.  I've also substituted a kumara for one of the potatoes in Dixon's recipe. That was very nice, and i would always do that when i have kumara available.  The only other change i have made to this recipe is that i omitted the tablespoon of liquid honey Dixon included in the filling - it really doesn't need it.

 

INDIAN CHICKPEA & POTATO WRAPS

From Jeremy Dixon's 'Cook:30' book

Serves 4

 

2 large potatoes, peeled and diced in 1cm cubes

1 large kumara, peeled and diced 1cm cubes (optional - otherwise substitute another potato)

6 cups boiling water

1 large onion diced

1 stalk celery, chopped (optional)

2 tablespoons oil

1 teaspoon cumin seeds

1 teaspoon ground turmeric

2 teaspoons ground coriander

2 teaspoons ground cumin

400g can chickpeas (garbanzo beans), drained

1 teaspoon salt

1 cup frozen green peas, defrosted

8 large wholemeal tortillas (wraps)

Oil for brushing

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

 

Preheat your oven to 180 degrees Celcius.

Put potato and kumara cubes in a medium saucepan, cover with boiling water and cook for 10 minutes or until soft.

In a separate medium frying pan saute the onion and celery in the oil until the onion is clear.  Add the spices to the onion mix and stir for around 30 seconds then remove from the heat.

Drain the potatoes, add the drained chickpeas to the pan and roughly mash.  Add the onion/celery/spice mix to the pan along with the green peas and salt. Mix well.

Place one eighth of the mixture just below the centre of the tortilla, fold the left and right sides in, then fold the bottom of the tortilla up. Roll the tortilla forwards while tucking in the sides to make a neat log.  Repeat with the remaining tortillas.

Place wraps on an oven tray. brush with a little oil and sprinkle over sesame seeds.

Bake in the preheated oven for 10 minutes or until crisp.

 

 

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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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