Curried pumpkin chickpea wraps

Jacqueline Alwill

Brown Paper Nutrition

These scrumptious Curried Pumpkin Chickpea Wraps are a tribute to my mum’s favourites, curried eggs, with a twist. The sweetness of the pumpkin and creaminess of the chickpeas and yoghurt works beautifully with the spicy nature of the curry mix. A winning recipe for healthy light and delicious nourishing lunches.


Serves 4

Gluten free : Vegan

400g jap pumpkin, cut into 1-2cm pieces

1 tablespoon olive oil

400g tin chickpeas, rinsed and drained

1/2 cup coconut or greek yoghurt

1 teaspoon curry spice mix

1 cup alfalfa sprouts

1/4 small Spanish onion, diced small

1/4 bunch coriander, leaves and stalks, finely chopped

1 cos lettuce, leaves separated

Sea salt and black pepper

HEAT oven to 200C, line a baking tray with greaseproof paper, place pumpkin on tray, drizzle with olive oil and toss to coat. Cook in oven for 20 minutes.

COMBINE chickpeas, yoghurt, curry spice, alfalfa, Spanish onion, coriander and cooked pumpkin pieces in a bowl. Season with sea salt and black pepper and toss gently to combine.

SERVE by placing a spoonful or more of curried pumpkin mix in a lettuce leaf, wrap around the mix and enjoy.