Chickpea wraps

Ingredients for 4 servings:

• 8 flour tortillas
• 8 slice(s) cheese (toast cheese), alternatively Creme Vega or vegan cheese substitute
• 1 small onion(s)
• 2 garlic cloves
• 2 bell peppers, red
• 4 tbsp, heaped tomato paste
• 1 can chickpeas, 500 g, cooked
• 200 ml tomatoes, pureed
• 75 ml water
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp cumin powder
• some parsley
• e.g. chili flakes
• n. B. ginger powder
• e.g. salt and pepper
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan possible

Finely chop the onion and garlic and sauté in a pan with a little oil until translucent. Dice the bell peppers and add them to the pan. After about 5 minutes, add the tomato paste and fry. Strain and add the chickpeas. Then top up with the passata and water and mix. Season with spices and add the parsley. After a short time, the mixture should be relatively creamy. If not, let it reduce longer. Without preheating, place a slice of toasted cheese in the center of each wrap or spread with Creme Vega, add the chickpea mixture and then close the wrap. You can also use two slices of cheese if you like. Brown the wraps on both sides in a pan without oil so that the cheese melts.