Crispy Chickpea and Yoghurt Wrap

Ingredients

• 1 tin of chickpeas, drained
• 2 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 tbsp harissa
• 120 g Greek yoghurt
• juice of 1/2 lemon
• 1 small garlic clove, grated
• 2 large tortilla wraps
• 1/2 cucumber, cut into batons
• a few crisp lettuce leaves, shredded

Method

1. Dry the chickpeas

   Roll the drained chickpeas in a clean tea towel until the skins look matt rather than shiny. Any surface water turns the next step into boiling instead of frying.

2. Fry until crisp

   Fry them in the oil over a high heat, shaking the pan, until they squeak and split, then stir in the cumin and harissa off the heat. Adding the paste to a hot dry pan would burn it in seconds.

   8 min

3. Whip the yoghurt

   Beat the yoghurt with the lemon juice, garlic and salt until it is loose enough to spread. Sharp and thin, not a dip — it has to spread to the edges of the wrap.

4. Roll

   Warm the tortillas in the pan for 20 seconds a side so they fold without cracking, then spread with yoghurt and load with chickpeas, cucumber and lettuce down the centre.

5. Toast the seam

   Fold in the ends, roll tight, and press the parcel seam-down in the hot pan for a minute. That seal is what stops it unravelling in your hand.

   1 min