Carrot, chickpea and halloumi wraps with yogurt

left: original artwork, right: the tea towel itself (creased, stained and used)
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Enough for 4 wraps
20 minutes

4 medium/small carrots
A small orange
Tin of chickpeas
A garlic clove
1 tsp cumin seeds
1 tsp paprika
1 tbsp butter or oil
(as much as you want)

For the wraps (if making from scratch)
250g self raising flour
(if you only have plain, add 1tsp bicarb soda)
250g yogurt
1 tsp salt 

The dough

Mix the salt and flour before mixing in the yogurt. When the mixture comes together, start using your hands to knead the dough in the bowl or on a floured surface. Knead lightly for a few minutes or until the dough is smooth and light. Divide into 100g balls and rest for ten minutes. When you’re ready, roll them out until half-centimetre thick, then fry in a hot, dry pan for a few minutes on each side. 

The mix

Slice the carrots (half-centimetre thick). Heat a frying pan of hot oil (or butter) on a medium heat and add the cumin seeds and garlic. When fragrant, add the carrot slices and paprika, zest of the orange and season. Fry for 8-10 minutes or until the carrot is softened and browning slightly; add the drained tin of chickpeas and heat through and crisp for a couple of minutes. Add the juice of half the orange then remove from the heat. 

Put the contents of the frying pan into a bowl (or container if leaving to eat another time) and fry your halloumi slices in the same pan you cooked the carrot mix. Heat your wraps (homemade, frozen, anything!) to soften them and add a dollop of Greek yogurt to the middle of the wrap before spooning some of the mix into them.