Warm chickpea and cumin wraps with yoghurt dip
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Ingredients
- ½ tsp cumin seeds
- 1 green chilli
- 200g chickpeas, tinned
- 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.
