6 APRIL 2019 • 7:00AMFollow
It takes no time at all to whip up a batch of warm, doughy chickpea wraps, and everyone can scoop and fill them to their heart’s content. As for toppings, anything goes, but we’re partial to a chilli-spiced walnut spread layered with grilled avocado. Avocado, especially when it hasn’t gone too ripe, chars really nicely, giving the whole dish a sultry, smoky flavour.
Prep time: 20 minutes | Cooking time: 10 minutes
For the spiced walnut spread
- 100g raw walnuts, soaked overnight and drained
- 1 tbsp nutritional yeast
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked salt, or more to taste
- Juice of ½ lime
For the grilled avocado salsa
- 2 large just-ripe avocados, halved and destoned
- 3 tbsp extra-virgin olive oil
- 150g cherry tomatoes, halved
- 25g coriander, chopped
- Juice of lime, to taste
For the chickpea wraps
- 45g chickpea flour
- ¼ tsp baking powder
- ¼ tsp garlic powder
- Extra-virgin olive oil or coconut oil, for frying
- Pickled red onions
- Coriander, to garnish
- In a blender or food processor, combine the walnut spread ingredients and pulse until you have a chunky mixture. Taste and add more salt, if desired. Set aside.
- Place a griddle pan over a medium-high heat. Lightly coat the avocado halves with about one tablespoon of the oil. Place them cut-side down on the pan and cook until grill marks form, about two to five minutes. Remove from the heat. Carefully peel the avocados and slice the flesh into cubes.
- In a large bowl, gently toss the grilled avocado with the tomatoes, coriander, the remaining two tablespoons of oil, lime juice and a little salt. Taste and adjust the seasoning with salt and/or lime juice, if desired. Set aside.
- In a small bowl, whisk together the flour, baking powder, garlic powder, ¼ tsp of salt and 1/8 tsp of freshly ground black pepper. Add 240ml plus two tablespoons of water and whisk well until no lumps remain.
- In a large pan, heat two tablespoons of oil over a medium heat. Dropping two tablespoons of batter at a time, create two to three small pancakes in the pan. Cook for one to two minutes, or until bubbles form in the batter and the edges have begun to brown. Flip and cook for one to two minutes more, until golden brown. Transfer the finished wraps to a plate lined with kitchen paper.
- Repeat with the remaining batter, adding more oil to the pan between each batch. Serve warm with the walnut spread, avocado salsa, pickled red onions and coriander.
Recipe from Eat Clean, Play Dirty by Danielle Duboise and Whitney Tingle (Abrams, £21.99), available for £19.99 at books.telegraph.co.uk or call 0844 871 1514
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