Shawarma Spiced Chickpea Wraps with Roast Garlic & Dill Sauce Recipe

Ingredients

2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
A pinch of cayenne pepper
3 garlic cloves
400g tin of chickpeas
150g Greek yogurt
1 lemon
A handful of dill
25g pine nuts
1 little gem lettuce
1 cucumber
2 vine tomatoes
2 spring onions
4 wholeblend flatbreads
220g turmeric houmous

Prep: 20 mins | Cook: 40 mins

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Method

1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Sprinkle the smoked paprika, ground cumin and ground coriander into a mixing bowl. Add a pinch of cayenne (it's spicy so use more or less, depending on how hot you like your food. You can always add more later). Add 1 tbsp olive oil and a pinch of salt. Stir together to make a marinade.

2. Drain the chickpeas and shake them dry. Tip them into the bowl with the spice mix and turn to coat them in the marinade. Line a baking tray with baking paper and spread the chickpeas out on it. Wrap the unpeeled garlic cloves in a little twist of foil and place it on the baking tray. Slide into the oven and roast for 20-25 mins till the chickpeas are crisp and browned.

3. While the chickpeas roast, start making the garlic and dill sauce. Scoop the yogurt into a clean mixing bowl. Finely grate in the lemon zest and squeeze in the juice from half the lemon. Finely chop the dill, leaves and stalks, and add most of it to the bowl (keep a pinch back for garnishing). Season with a pinch of salt and stir well to mix. Set aside.

4. Tip the pine nuts into a dry frying pan and toast over a medium-high heat for 2-3 mins, shaking the pan, till golden. Tip the pine nuts out into a bowl and set aside. Keep the pan for later.

5. Trim the root off the lettuce, separate the leaves, wash and dry them. Pile the lettuce leaves up on your chopping board and finely slice them. Trim the cucumber and halve it lengthways, then halve it again, so you have four long lengths. Roughly chop. Dice the tomatoes. Trim the roots and any ragged greens off the spring onions, then finely slice them.

6. When the chickpeas are ready, remove from the oven and set aside. Unwrap the garlic cloves and squish them out of their papery skins. Roughly crush the roast garlic cloves with a fork, then stir into the yogurt sauce.

7. Set the frying pan back on a medium heat and add a flatbread to the pan. Warm through for 1 min, then turn it and warm for a further 1 min till it's hot and lightly crisped. Slide onto a serving plate, then repeat with the remaining flatbreads. You can also pop the flatbreads in a stack on a plate and warm them in the microwave for 1-2 mins till warm and soft.

8. Top each flatbread with a few spoonfuls of the roast garlic and dill sauce and spread to cover the flatbread. Arrange the lettuce, cucumbers and tomatoes on top of the flatbreads and top with a few spoonfuls of the turmeric houmous. Spoon over the roast chickpeas. Sprinkle over the toasted pine nuts and the reserved chopped dill. Serve straight away.

9. Get Ahead:
You can roast the chickpeas up to 3 days before you want to use them. Roast them, let them cool then transfer to an airtight tub and store somewhere dry and dark.

10. Love Your Leftovers:
The roast chickpeas, chopped veg and dill sauce will keep for up to 3 days. Store them in seperate, sealed tubs in the fridge. Warm the flatbreads as you need them.