Spiced Chickpea and Potato Wraps

• 600gpotatoes, skin on, cut into 1.5cm dice
• 3 tbspolive oil
• 2 tspcumin seeds
• 2 tspground coriander
• 1 tspground turmeric
• 1/2 tspchilli powder
• 2 x 400gtins chickpeas, drained, rinsed and patted dry
• 3garlic cloves, crushed
• 20gcoriander, roughly chopped
• fine salt
• black pepper
• 1/2cucumber, coarsely grated
• 250gGreek yoghurt
• 15gmint, leaves finely chopped
• 1lemon, juiced
• 3ripe tomatoes, diced
• 1/2red onion, very thinly sliced
• 4large tortilla wraps

Method

1. 1Heat the oven to 220C/200C fan. Toss the potatoes on your largest roasting tray with 2 tablespoons of the olive oil, the cumin seeds, ground coriander, turmeric, chilli powder and 1 teaspoon of salt. Spread them out in a single layer and roast for 15 minutes until the edges are starting to colour.
2. 2Toss the dried chickpeas with the garlic and the last tablespoon of oil. Add them to the tray, shake everything together and roast for 10 minutes more until the potatoes are crisp and golden and the chickpeas have a little crunch. Dry chickpeas crisp; wet ones steam, so pat them properly.
3. 3While the tray roasts, squeeze the grated cucumber hard in your hands to get rid of the water, then mix it with the yoghurt, mint, half the lemon juice and a pinch of salt.
4. 4Toss the tomatoes and red onion with the rest of the lemon juice, half the coriander and a pinch of salt. The onion softens in the lemon while it waits.
5. 5Take the tray out and stir the rest of the coriander through the potatoes and chickpeas with a grind of black pepper. Put the wraps straight onto the oven shelf for 2 minutes until warm and pliable.
6. 6Spread each wrap with yoghurt, pile on the potatoes and chickpeas, top with the tomato salad, then roll up tightly. Serve any extra yoghurt on the side.

Per serving

kcal

655

protein

24.5g

fibre

16.2g

carbs

93.5g

fat

20.7g