It's All About Eating

From kitchen to culture – exploring the world through recipes, stories and the joy of eating

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Spinach Wraps with Crispy Chickpeas

Let’s be honest: spinach doesn’t exactly have the best reputation. For many of us, it brings back memories of bland side dishes or soggy greens on the plate. But leafy greens are some of the most nutrient-packed foods we can eat — loaded with iron, folate, vitamins A and C, and powerful antioxidants. They’re brain fuel, mood boosters, and immunity champions all wrapped in one. The good news? With the right spices, textures, and dressings, spinach can go from “meh” to mouthwatering.

Today’s recipe proves it: Spinach Wraps with Crispy Chickpeas. Think crunchy, spiced chickpeas, warm garlicky spinach and carrot stir-fry, a sweet and nutty tahini dressing, and pops of freshness from pomegranate seeds and coriander — all wrapped up in a wholesome tortilla. This isn’t just lunch, it’s a powerhouse meal that tastes like comfort food but fuels like superfood.

Ingredients

  • 1 can chickpeas (rinsed and dried)
  • 1 tbsp sriracha sauce
  • 1 tsp ground cumin
  • 1 tbsp olive oil or chili oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, grated or finely sliced
  • 2 cups fresh spinach
  • Chili flakes to taste
  • Wholegrain tortilla wraps
  • Handful of pomegranate seeds
  • Small handful of walnuts
  • Fresh coriander

For the Dressing:

  • 2 tbsp tahini
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • Chili flakes (to taste)
  • Juice of 1 lemon
  • 1 tsp agave syrup (or honey/maple syrup)

Step-by-Step

  1. Make the crispy chickpeas
    Toss chickpeas with sriracha, cumin, and a drizzle of olive oil. Air-fry (or oven-bake at 200°C/400°F) until golden and crunchy, about 15–20 minutes.
  2. Cook the veggie base
    In a pan, fry onion and garlic until soft and fragrant. Add carrots and spinach, season with cumin, chili flakes, and a drizzle of chili oil. Cook until the spinach wilts down and everything is tender.
  3. Whisk the tahini magic
    In a small bowl, combine tahini, paprika, cumin, cinnamon, chili flakes, lemon juice, and agave syrup. Mix until smooth and creamy. Add a splash of water if needed to thin it out.
  4. Assemble the wrap
    Warm up a wholegrain tortilla. Layer the spinach-carrot mixture, spoon over the crispy chickpeas, scatter with pomegranate seeds and walnuts, drizzle generously with tahini dressing, and finish with fresh coriander.
  5. Roll it up & enjoy!
    Bite into crunch, creaminess, spice, and a burst of freshness — proof that spinach can absolutely shine.
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