Tandoori Roasted Pumpkin and Chickpea Tortilla Wraps

, from Issue #73. July, 2017
Photography by Manja Wachsmuth.
Tandoori Roasted Pumpkin and Chickpea Tortilla Wraps

Wraps make an ideal vehicle for filling with tasty, seasonal vegetables plus you can also use leftover sliced chicken or beef.

Serves: 4

INGREDIENTS

3 tablespoons olive oil
¼ cup thick plain yoghurt
1 tablespoon tandoori spice paste
1 tablespoon lemon juice
2 cloves garlic, crushed
500 grams pumpkin, peeled and cut into 1cm thick wedges
400-gram tin chickpeas, drained and rinsed
sea salt and pepper
To serve
8 medium-sized tortillas, warm
2 cups purchased coleslaw with dressing
avocado, sour cream, lime or lemon wedges

METHOD

Preheat the oven to 180°C fan bake.

Whisk the oil, yoghurt, tandoori paste, lemon juice and garlic together in a large bowl and season with salt and pepper.

Add the pumpkin and chickpeas and turn to coat everything in the spice paste.Tip on to a large, lined baking tray, scraping out all the paste then spread out to a single layer. Roast for 20–25 minutes, turning once, until the pumpkin is tender and the chickpeas are golden.

To serve: Spread the tortillas with sour cream, then top with the cooked pumpkin and chickpeas, coleslaw and sliced avocado. Squeeze over a little lime or lemon juice, roll up and eat. Serves 4.