Warm chickpea and cumin wraps with yoghurt dip
Serves 1
Easy
Total time:
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
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- ½ tsp cumin seeds
- 1 green chilli
- 200g chickpeastinned
- 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.
