Indian Potato and Chickpea Wraps

I'm always on the look out for quick, healthy and tasty recipe ideas. I must admit that I don't often have the patience for food that takes a long time to prepare, especially during the week - by the time I get home from work, I am ready to eat, so anything that can go from fridge to plate in under an hour is my go-to.

I've had a subscription to Healthy Food Guide for the last couple of years, so not surprisingly, a lot of my inspiration comes from these monthly magazines. There are also heaps of recipes on their website, so if I'm looking for seasonal recipes or a healthy variation on something, that's often where I look first.

I also like to try and eat a fair bit of vegetarian food. Not only because it's tasty, I enjoy it and it's cheaper, but it's a good way to get a veggie boost and it's more environmentally friendly - we don't necessarily do Meat Free Monday, but we do try to have at least one or two dinners a week with no meat.

This is one of the latest I've made - it's really filling and super tasty.

Indian potato and chickpea wraps (from the April 2015 issue of Healthy Food Guide)

3 large potatoes
1 large onion, thinly sliced
1 tablespoon of oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala (I used some daal masala my sister sent me when she travelled to India)
400g can chickpeas, drained
2 tablespoons of liquid honey
1/2 teaspoon of salt
1 teaspoon cumin seeds
1 teaspoon black sesame seeds (I used regular sesame seeds)
1 cup frozen peas
1/2 cup fresh coriander, chopped
6-8 tortillas

Preheat the oven to 180 degrees celsius. Cook the potato in boiling water until soft (about 10-15 minutes). When the potatoes are almost cooked, fry the onion in the oil until clear. Add the spices and cook for about a minute, stirring regularly. Remove from the heat. Drain and roughly mash the potatoes and add them to the onions and spices, along with the chickpeas, honey, salt, peas, cumin seeds, sesame seeds and coriander (but leave some of the last three to use as a garnish at the end) and stir to combine. I placed about a 1/2 cup of mixture into the middle of the tortilla and bring the sides in to wrap it - you can use more filling if you're making less, or you have large tortillas - I made 8 medium size ones, so we could take leftovers for lunch. Secure the wrap with a toothpick if you need to. Put them into an oven proof dish, spray or brush with a little oil, sprinkle over the leftover cumin and sesame seeds and bake for 10 minutes until wraps are crispy. Top with the remainder of the fresh coriander and serve.

The only addition I made to this recipe was a yoghurt dipping sauce I made up to go with it:

1 cup plain, natural yoghurt
1 teaspoon ground cumin
1/2 teaspoon of honey
Splash of lemon juice
Fresh chopped coriander
Freshly ground pepper

I found these really filling and the spices just make it so delicious. The dipping sauce added a little spicy sweetness to it too. Next time I'd probably add some additional veggies, like spinach or even substituting some of the potato for cauliflower would work a treat too.