Last night was one of those days where you get home late and your tired and the last thing you want to do is putter around in the kitchen for even a half hour. So I decided to make a veggie wrap for dinner. I had some italian herb flatbread and a can of chickpea handy. Also whipped up a yogurt sauce to go with it.
1 Tbs olive oil
1 can chickpea
2 small red onion finely chopped
1 tomato minced
1 cup cilantro chopped
1 clove garlic minced
small piece ginger minced
2 green chili chopped
1/4 tsp red chili powder
1/4 tsp coriander powder
1/4 tsp all spice
1/8 tsp ground pepper
salt to taste
Directions: Heat the oil in a pan and saute the onions, garlic and ginger for about 3-4 minutes.
Add the tomoto and green chili and fry for a couple of minutes and then add all the spices.
Once the spices are mixed in, add the chickpea and cilantro. Cook for about 5-10 minutes.
Mix together 1 cup of plain yogurt, 1/4 tsp italian seasoning, garlic salt to taste and a pinch of ground black pepper.
Serve the chickpea on a flatbread lined with baby spinach and topped with the yogurt sauce. It quick and simple and guess what - takes about 15 minutes.