Spicy Chickpea and Spinach Wraps

Name: Spicy Chickpea and Spinach Wraps
Cook time: 12 min
Yield: 4 servings
Ingredients: 60 g tahini; 30 ml lemon juice freshly squeezed; 10 g honey; 2 g fine salt; 20 ml water; 4 piece large flour tortillas or flatbreads warmed; 15 ml olive oil; 100 g yellow onion small diced; 2 clove garlic cloves minced; 2 g ground cumin; 2 g smoked paprika; 1 g red pepper flakes; 1 g black pepper freshly ground; 2 g fine salt; 800 g canned chickpeas drained and rinsed; 10 ml water; 120 g fresh spinach stems trimmed if tough; 10 g fresh parsley chopped; 120 g cucumber thinly sliced

Warm spiced chickpeas and wilted spinach are tucked into soft wraps with crisp cucumber, herbs, and a creamy tahini sauce for a fast, satisfying lunch.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

60 g tahini
30 ml lemon juice freshly squeezed
10 g honey
2 g fine salt
20 ml water
4 piece large flour tortillas or flatbreads warmed
15 ml olive oil
100 g yellow onion small diced
2 clove garlic cloves minced
2 g ground cumin
2 g smoked paprika
1 g red pepper flakes
1 g black pepper freshly ground
2 g fine salt
800 g canned chickpeas drained and rinsed
10 ml water
120 g fresh spinach stems trimmed if tough
10 g fresh parsley chopped
120 g cucumber thinly sliced

Instructions

Make the sauce: in a small bowl, whisk together tahini, lemon juice, honey if using, 2 g salt, and 20 ml water until smooth and pourable. Add the remaining 10 ml water only if needed to loosen it further. The sauce looks creamy and ribbons off a spoon.
Warm the wraps briefly in a dry skillet or microwave, then cover with a clean towel so they stay pliable. The wraps are soft and flexible, not crisp.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, stirring, until softened. Add the garlic, cumin, smoked paprika, red pepper flakes, black pepper, and remaining 2 g salt; cook for 30 seconds until fragrant. The onion is translucent and the spices smell toasted.
Add the chickpeas and cook for 3 to 4 minutes, stirring and lightly mashing a few with the back of the spoon so some break down and thicken the filling. Splash in 30 ml water and cook until the pan looks juicy but not soupy. Some chickpeas are lightly mashed and the mixture is cohesive.
Add the spinach in handfuls and stir just until wilted, about 1 minute. Turn off the heat and fold through the parsley. The spinach is wilted but still bright green.
Assemble the wraps: divide the chickpea-spinach filling among the warm wraps, top with cucumber, and drizzle with the tahini sauce. Roll tightly and serve immediately. The wraps are filled evenly and hold together when rolled.