When the weather starts warming up, I always want to eat more wraps and dips, they just remind me of summer. Who wants to spend time over a hot stove when the sun’s out? These smoky chickpea wraps with tahini sauce are quick to prepare (less than 45 minutes, which includes prep time), full of flavour and great for a party or summer lunch.
Recipe (serves 4, enough for 2 wraps each)
Smoky chickpeas –
- 2 tins organic chickpeas, drained
- 3 tbsp olive oil
- Generous pinch of salt and pepper
- 1 1/2 tsp paprika
- 1 tsp cumin
- 1/2 tsp hot chili powder
- 1/2 tsp smoked paprika (optional, still delicious without it)
- 1 large handful of rinsed, roughly chopped leafy greens (I used rainbow chard)
- 2 cloves of garlic
- 1 fresh chili, deseeded if you prefer a mild heat
- 1 lime (for final garnish)
- 2 cups of plain flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp vegetable oil
- 3/4 cup non dairy mylk, lukewarm (I used organic soya)
- 3 tbsp tahini
- 3 tbsp hot water
- Salt and pepper
- Juice of 1 lemon
- Preheat oven to 180°c.
- Start by making your tortillas. Stir flour and baking powder together in a large bowl. Add salt and vegetable oil to lukewarm milk and whisk briefly to incorporate. Gradually add mylk to flour and work mixture into a dough.
- Turn onto floured surface and knead for 2 minutes. Transfer dough to a bowl, cover with a damp cloth and rest for 15 minutes.
- While dough is resting, add chickpeas, 2 tbsp of oil, salt and pepper, paprika, cumin, chili powder and smoked paprika to a large roasting tin and mix until chickpeas are coated all over. Roast in oven for 30 minutes, or until golden all over.
- Back to your rested tortillas. Shape into 8 equal portions of dough. Flour your work surface and pat each ball into a 5 inch circle and roll out to 7/8 inch tortilla a little less than 1/4 inch thick. Cook in a dry hot skillet or frying pan. Fry for 30 seconds on each side until you see it blister.
- Cover tortillas with a clean tea towel to keep them warm. Add 1 tbsp olive oil, minced garlic and chopped chili to a pan and cook gently, until fragrant, about 1 minute. Add the leafy greens and stir through until just wilted.
- Make your tahini sauce by mixing all ingredients in a jar with a fork. Add hot water little by little, until the sauce drops in runny dollops of a spoon. Mmmm.
- Now squeeze your lime over the chickpeas and serve alongside tortillas, leafy greens and tahini sauce on your finest table and devour immediately!