Warm chickpea and cumin wraps with yoghurt dip

Name: Warm chickpea and cumin wraps with yoghurt dip
Total time: 20 min
Yield: Serves 1
Ingredients: ½ tsp cumin seeds; 1 green chilli; 200g chickpeas tinned; a handful cherry tomatoes; 1 lime; a handful coriander; a couple of spoonfuls low-fat natural yoghurt

Published: March 25, 2015 at 4:07 PM

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Serves 1

Easy

Total time: 20 mins

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Spiced chickpeas are topped with coriander yogurt and wrapped in a warm tortilla. This guilt-free recipe is packed with veg and is seriously simple to put together

Vegetarian

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Ingredients

½ tsp cumin seeds
1 green chilli
200g chickpeas

tinned
a handful cherry tomatoes
1 lime
a handful coriander
a couple of spoonfuls low-fat natural yoghurt

Method

step 1

Heat a little olive oil in a pan and gently fry ½ tsp crushed cumin seeds for a minute to release the flavour. Add 1 finely chopped green chilli, half a 400g tin of drained and rinsed chickpeas and a handful of quartered cherry tomatoes and stir to coat in the cumin and oil. Cook for a couple of minutes and crush slightly, then add the juice of ½ a lime.
step 2

To make the dip, stir a handful of chopped coriander through a couple of spoonfuls of low-fat natural yoghurt.
step 3

Warm 2 flour tortillas following pack instructions. Divide the chickpea mix between the tortillas and roll them up. Serve with the yoghurt dip.

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