Potato and chickpea wraps in lettuce leaves

Name: Potato and chickpea wraps in lettuce leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 340 g potatoes; 1 pcs onion; 1 tsp fresh ginger; 400 g canned chickpeas; 1 tbsp tandoori paste; 1 tsp curry powder; 1 pcs lettuce leaves; 1 tbsp lemon juice; 60 g mango chutney; 60 g yogurt; 40 ml vegetable oil; to taste salt

A dish of spiced potatoes and chickpeas wrapped in lettuce leaves, served with mango chutney and yogurt.

Total: 45 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 842
Protein: 25 g
Fat: 29 g
Carbs: 131 g

Ingredients

for 2 servings

potatoes340 g
onion1 pcs
fresh ginger1 tsp
canned chickpeas400 g
tandoori paste1 tbsp
curry powder1 tsp
lettuce leaves1 pcs
lemon juice1 tbsp
mango chutney60 g
yogurt60 g
vegetable oil40 ml
saltto taste

Method

5 steps

Peel the potatoes, cut them into small cubes, and boil until tender.
Heat oil in a pan, add chopped onion and grated ginger, and sauté until soft.
Add tandoori paste, curry powder, and rinsed chickpeas to the onion, and heat for 2-3 minutes.
Mix the sautéed chickpeas with the boiled potatoes, and add lemon juice and salt to taste.
Place the filling onto lettuce leaves, top with a little yogurt and mango chutney, then wrap.