CURRY CHICKPEA [BEET] WRAPS | ANGELIC BAKEHOUSE RECIPE
This week, I’ve teamed up with Angelic Bakehouse to create some easy vegan recipes for you and your family members to enjoy! If you’re in the process of starting your vegan journey, or just want to eat a little bit healthier this year, I have the perfect recipe for you. Today, I’m serving up coconut curry beet wraps! The wraps are loaded with tons of veggies and they’re ridiculously easy to make!
INGREDIENTS FOR CHICKPEAS
1 clove of garlic
2 tbsp Curry Powder/Paste
1/2 red chili
1/2 cup red onions, diced
1/2 tsp black pepper
1-2 can of chickpeas
(Optional) grated ginger
(Optional) Can add yogurt, water, or coconut milk
ingredients for wrap
1 cup of cooked brown rice
Shredded kale or spinach
4 beet wraps
(Optional) vegan ranch dressing
Heat a metal or cast-iron skillet over medium heat. Add a little olive oil.
While your pan is heating up, take brown rice and deposit into a rice cooker. If you do not own a rice cooker, add to a pot of water. Make sure to watch the rice so you don’t ruin it.
As the rice is cooking, add garlic, onions, grated ginger, curry powder, chili peppers and coconut milk (optional) to skillet.
After a few minutes, add drained chickpeas to skillet and let them cook for about 3-5 minutes over medium/low heat.
Once chickpeas are cooked, assemble your wrap. Top each wrap with cooked rice, spinach/kale, avocado (feel free to add avocado to food processor for a smoother consistency). Sprinkle paprika on top along with some coriander if you prefer.
Fold in the sides of the wrap and roll it up.