Chickpea-wraps

Curried chickpea wraps with paneer and pickled veg

Tangy pickle combines with chunky chickpeas and fried paneer cheese in these delicious wraps

By , 08 May 2018

(1 vote)

Curried chickpea wraps with paneer and pickled veg
  • 25 Mins

  • Serves: 4

  • Price: £1.28 per serving

Nutritional Info
Each 396g serving contains
  • Energy

    1469KJ

    590KCAL

    30%
  • Fat

    14.3g

    med

    20%
  • Saturates

    6.3g

    high

    32%
  • Sugars

    14.3g

    low

    16%
  • Salt

    1.35g

    med

    23%
of your reference intake.
Typical energy values per 100g: 623kJ/149kcal.
Ingredients
  • 1tbsp coriander seeds
  • 1tbsp cumin seeds
  • 1tbsp caster sugar
  • 50ml white wine vinegar
  • ¼ red cabbage, sliced
  • ½ cucumber, sliced
  • 1tsp rapeseed oil
  • 120g paneer, cubed
  • 1 red onion, thinly sliced
  • 2 cloves garlic, finely sliced
  • 2cm thumb-sized piece ginger, peeled and finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 25g pack fresh coriander, stalks and leaves finely chopped
  • 1tbsp medium curry powder
  • 250g pouch Asda Curried Chickpeas
  • 2tbsp tomato purée
  • 4 Dina Large White Bread Wraps
  • 4tbsp Greek-style natural fat-free yogurt
Method
  • For the pickling liquor, toast the coriander seeds and cumin seeds in a pan over a medium heat for 1 min until aromatic. Add the sugar, white wine vinegar and 200ml water. Simmer until the sugar has dissolved.

  • Put the cabbage and cucumber in a bowl and pour over the pickling liquor. Leave for 20 mins, then drain and set aside.

  • Meanwhile, heat the oil in a large frying pan. Add the paneer and fry over a high heat for 1 min on each side until evenly golden. Set aside.

  • Add the onion, garlic, ginger, chilli and coriander stalks to the pan and fry for 5 mins. Stir in the curry powder and fry for 1 min more.

  • Add the chickpeas, tomato purée and 50ml boiling water to the pan. Simmer for 15 mins, stirring occasionally.

  • Fill the wraps with the chickpea mixture, drizzle with yogurt and top with the coriander leaves and pickled veg.