Name: Curried Chickpea Vegan Wraps
Prep time: 5 min
Ingredients: 6 wraps; 8 ounces frozen spinach (or 2 cups fresh baby spinach); 2 teaspoons garlic (chopped); 1 tablespoons olive oil; 1/2 red onion (thinly sliced); 1/4 cup vegetable broth; 16 ounces chickpeas (drained and rinsed); 1/2 red onion (diced); 2 teaspoons garlic (minced); 1/2 teaspoon dried thyme; 1/2 teaspoon cumin powder; 1/2 teaspoon coriander powder; 1/2 teaspoon garam masala powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon fenugreek powder; 1/2 teaspoon salt; 1/4 cup water

You don't need to be on a vegan diet to enjoy this plant based recipe! These Curried Chickpea Vegan Wraps are perfect for a healthy lunch or fantastic with a bowl of soup for dinner. They are easy to make with spices from your pantry along with chickpeas, spinach and red onion rolled into a delicious wrap!

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What do I need to make the Curried Chickpea Vegan Wraps?

The vegan wraps come together nicely with veggies, chickpeas and a blend of spices from the pantry. Here is what you will need for this vegan recipe:

Table of Contents

Wraps
Spinach
Garlic
Olive Oil
Red Onion
Vegetable Broth
Chickpeas
Thyme
Cumin
Coriander
Garam Masala
Turmeric
Fenugreek
Salt

How do I make the Vegan Curry Wraps?

There are just a few simple steps to prepare this tasty vegan wrap recipe. Here is what you will need to do.

Step 1: Prepare Onion, Garlic and Spinach

In a small sauce pan, heat 1 tablespoon of olive oil over medium heat. Add ½ of a thinly sliced red onion and sauté until tender, about 5 minutes. Then, add 2 teaspoons of chopped garlic and sauté for additional 1 minute. Add spinach and ¼ cup vegetable broth. Bring to a simmer for 1 minute. Remove from heat and reserve for wraps.

Sliced red onion and garlic in a sauté pan with olive oil

Spinach bin a sauce pan with red onion and garlic.

Step 2: Prepare the Curried Chickpeas

In a separate non-stick pan, heat 1 tablespoon of olive oil over medium heat. Add onion, garlic and thyme and sauté for about 30 seconds. Then, add remaining spices: cumin, coriander, garam masala, turmeric, fenugreek and salt. Stir to bring out the essence of flavors. When the onions begin to soften, add water and combine well to form a paste. Then add chickpeas. Stir and make sure the chickpeas are covered with paste.

Sauté pan with diced red onion and spices.

Curried chickpeas in a skillet with a wooden spoon in them.

Step 3: Fill Wraps with Veggies and Curried Chickpeas and Enjoy!

Warm each wrap in a clean non-stick pan. Divide sautéed spinach and curried chickpeas in 6 portions. Fill each wrap equally with ingredients. Add extra fresh veggies if desired before rolling the wrap. Use a sharp knife to cut the wraps in half, serve immediately and enjoy!

4 Curried chickpea wrap halves on a white marble backgorund.

Curried Chickpea Vegan Wraps

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Course: Main Course

Cuisine: Vegan

Keyword: Chickpea Wraps, Curried Chickpea Vegan Wraps, Curried Chickpea Wraps, Vegan Wraps

Prep Time: 5

Servings:

Calories: 237kcal

Ingredients

6 wraps

For Spinach and Onions:

8 ounces frozen spinach or 2 cups fresh baby spinach
2 teaspoons garlic chopped
1 tablespoons olive oil
½ red onion thinly sliced
¼ cup vegetable broth

For Curried Chickpeas:

16 ounces chickpeas drained and rinsed
½ red onion diced
2 teaspoons garlic minced
½ teaspoon dried thyme
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon garam masala powder
½ teaspoon turmeric powder
½ teaspoon fenugreek powder
½ teaspoon salt
¼ cup water

Instructions

Prepare Spinach, Garlic and Onion

In a small sauce pan, heat 1 tablespoon of olive oil over medium heat. Add ½ of a thinly sliced red onion and sauté until tender, about 5 minutes. Then, add 2 teaspoons of chopped garlic and sauté for additional 1 minute. Add spinach and ¼ cup vegetable broth. Bring to a simmer for 1 minute. Remove from heat and reserve for wraps.
Add spinach and ¼ cup vegetable broth. Bring to a simmer for 1 minute. Remove from heat and reserve for wraps.

Prepare the Curried Chickpeas

In a separate non-stick pan, heat 1 tablespoon of olive oil over medium heat. Add onion, garlic and thyme and sauté for about 30 seconds then add remaining spices: cumin, coriander, garam masala, turmeric fenugreek and salt. Stir to bring out the essence of flavors.
When onion are tender, add water and combine well to form a paste. Then add chickpeas. Stir and make sure the chickpeas are covered with paste.

Fill the Wraps

Warm each wrap in a clean non-stick pan.
Divide sautéed spinach and curried chickpeas in 6 portions. Fill each wraps equally. Add fresh veggies if desired.
Serve and enjoy!