Roasted Moroccan Chickpea & Hummus Wrap
These vegan Moroccan Chickpea Wraps make for a deliciously protein-packed lunch. Each wrap stuffed with Moroccan spiced carrots, parsnip, & chickpeas, with garlic hummus.
Where does the protein come from? Well, mainly from the chickpeas, the red cabbage, and hummus. Not only does this recipe have a healthy dose of protein, but the vegetables also offer some important daily minerals and vitamins.
Parsnips for instance:
- Are rich in antioxidants
- Contain high levels of minerals, including calcium, potassium, manganese, magnesium, phosphorus, zinc, and iron.
- Are low in carbs and calories
Fun Fact: Parsnips unique sweet flavour was used by people in Europe as a sweetener for jams and cakes before sugar was widely available.
The Moroccan Spice Blend
You can either buy your favourite preblended Moroccan spice or follow this recipe. What's great about this blend is that it is made up of so many other spices, and spices and herbs are rich sources of antioxidants. Particularly clove, cinnamon, turmeric, cumin, and ginger are among the spices with the highest antioxidant compounds.
What is an Antioxidant?
- A substance that reduces damage due to oxygen, such as that caused by free radicals.
Now that we have established that this wrap is healthy af, let's begin. In a small bowl, mix the smoked paprika, turmeric, cinnamon, ginger, cumin, cayenne, pepper, coriander, clove, and curry. Set aside.
Preheat the oven to 400° F.
Next, rinse and drain the chickpeas. Then, sandwich them between a couple of sheets on paper towels and leave to dry for 30-40 mins.
Once they're fairly dry, on a large baking sheet, sprinkle 2 tbsp of the Moroccan spice and drizzle 3 tbsp of olive oil over the chickpeas. Mix to coat, then put into the preheated oven for 15-20 minutes. Make sure to give the pan a shake halfway through.
You don't want the chickpeas to be crunchy, you want them to be toasted with a tender inside.
Wrap Fillers: Carrot, Parsnip, Red Cabbage
First, cubed the carrot and parsnip.
Over low-medium heat, cook the garlic and 3 tbsp of olive oil for 1 minute, in a large frying pan. Then, add the red onion and cook for an additional 4 minutes.
Next, mix in the cubed carrot and parsnip, followed by the mushroom broth and 3 tbsp of the Moroccan spice blend. Cover and cook for 10-15 minutes over medium heat.
Once the chickpeas are cooked, let cool for 5 minutes. Then, add to the frying pan. Mixing everything together, cover, and cook for 2 minutes.
If your veggies look a little dry, add a splash of water or more mushroom broth.
Moroccan Chickpea Hummus Wrap
Use a spoon to smear 2 tbsp of garlic hummus onto each wrap, followed by a big scoop of Moroccan chickpeas and veggies, topped with some shredded red cabbage.
Roll the wraps up and have as is, or return to a frying pan to toast each side for 1-2 minutes over medium-high heat.