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potato and chickpea wrap recipe

Potato and Chickpea Wraps

Fazila Olla-Logday
These spicy Potato and Chickpea wraps have been filled with a tangy and delicious potato and chickpea filling. It’s a flavourful and filling meatless option which makes it perfect for parties, picnics or even for your work lunch. They’ll definitely warm you up on a chilly day, and your belly will be so happy!
Potatoes — You’ll want to peel, wash and cube it into about 1/2″ cubes. Keeping them roughly the same size will ensure they cook evenly.
Turmeric — For a hint of colour
Salt — For flavour
Oil — Any neutral oil will do
Mustard Seeds— It adds a bit of heat and flavour
Onion — White onion finely chopped
Garlic — Use as much or little as you like.
Garam Masala — It’s an Indian spice mix that can be found in most good spice shops.
Dried Mango Powder — Also known as amchur it is a fruity Indian spice that adds a unique flavour to this dish. Can be substituted with lemon juice.
Jalapeños — Gives it a lovely kick! I suggest removing the seeds if you don’t like the heat.
Chickpeas — Canned chickpeas work great. Drain and rinse them well before use and you’re good to go! You can also use chickpeas that have been you cooked from scratch.
Coriander — You can swap this for parsley or omit it if you don’t like coriander.
Wraps — Store bought mini tortillas or mini homemade rotis can be used.
Chutney — Any sweet and sour chutney you have, will do
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetiser, Brunch, Snack, Vegetarian
Cuisine Indian, South African
Servings 6

Ingredients
  

  • 3 Large Potatoes Peeled and Cubed
  • Salt To Taste
  • Turmeric Pinch
  • 2 Tbles Oil
  • 2 Tsps Mustard Seeds
  • 1 Large Onion Finely Chopped
  • 3 Garlic Cloves Finely Chopped
  • 2 Tsps Garam Masala
  • 1 Tsp Dried Mango Powder
  • 2 Medium Jalapeños Finely Cubed
  • 1 400 Gr Can Chickpeas Drained and Rinsed
  • 3 Tbles Fresh Coriander Chopped
  • 18 Mini Tortilla Wraps
  • 1/2 Cup Sweet and Sour Chutney

Instructions
 

  • Boil the potatoes with a bit of salt and a pinch of turmeric until just tender.
  • Heat oil in large saucepan over medium heat.
  • Add mustard seeds and cook till they start to pop.
  • Add the onions and cook over low heat until soft and translucent.
  • Add the spices, mango powder or lemon juice, chopped jalapeños, boiled potatoes and chickpeas.
  • Check if more salt is needed.
  • Stir for a minute or two adding a bit of water if needed making sure that everything is nicely mixed.
  • Simmer for about 5 -10 minutes or until properly mixed through.
  • Lightly mash up the mixture with the back of a spoon.
  • Cool for 15 minutes and add the finely chopped coriander.
  • Take a tortilla and spread about a teaspoon of chutney down the middle of the tortilla.
  • Place about 1 tablespoon of the  potato mixture onto tortillas and wrap tightly or use a toothpick to secure it.
Keyword Chickpeas, Potato and Chickpea Recipe, Potatoes
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