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Sriracha Chickpea Wraps with Soy & Peanut Dressing
This recipe is fusion; East Asian and Mexican flavours are combined to make something speedy and special. Roasting the chickpeas in sriracha and paprika gives them texture and flavour; crisp on the outside and tender and soft within.
Ingredients
- 1 garlic clove
- 1 tsp smoked sweet paprika
- sriracha - add to taste
- 1 tin chickpea
- 150g sweet mixed peppers
- ½ red onion
- 1 lime
- pointed cabbage
- 2 tbsp tamari
- 1 tsp sugar
- small bunch of coriander
- 30g roasted and salted peanuts
- 4 tortillas
- 150g cherry tomatoes
- olive oil
- salt & pepper
Method
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Step 1
Preheat your oven to 200ºC/Gas 6.
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Step 2
Peel and crush or finely chop the garlic. Combine in a large mixing bowl with the paprika and a tablespoon of sriracha. Drain the chickpeas into a sieve. Transfer to a plate lined with kitchen paper. Pat the chickpeas dry. Add to the bowl with 1½ tbsp of olive oil and season salt and more sriracha to taste.
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Step 3
Tip the chickpeas onto a baking tray in a single layer. Bake for 20 minutes, until golden and slightly crisp. Shake the tray halfway through, but watch out, they may pop!
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Step 4
Meanwhile, halve and deseed the peppers. Depending on their size, you may need to halve them again. Toss into another baking tray with a little oil to coat and season. Roast for approx. 15 minutes, tossing halfway through, until nicely coloured and just tender.
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Step 5
Meanwhile, peel and finely slice half the onion. Transfer to a second mixing bowl. Halve the lime. Squeeze the juice from one half of the lime over the onion. Toss to combine.
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Step 6
Finely shred a couple of handfuls of pointed cabbage (keep the rest for another day), add this to the onion and pour over the tamari. Add the sugar and toss well until combined.
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Step 7
Roughly chop the coriander, followed by the peanuts and add to the slaw.
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Step 8
Place 4 tortillas in a foil parcel altogether. Pop in the oven to warm through (approx. 4 minutes).
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Step 9
Halve the tomatoes.
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Step 10
Fill the tortillas with the slaw, roasted peppers, tomatoes and top with the chickpeas.