Ingredients & methods of Roasted Chickpea Tortillas with Carrot Ginger Sauce
Ingredients for roasted Chickpea tortillas
4 tortillas
1 tin Chickpea
2 table spoons of chopped garlic
2 table spoons of grated ginger
1 tea spoon garlic powder
¼ cup of chopped coriander
2 table spoons paprika
4 table spoons hung curd
salt
black pepper
3 table spoons of olive oil
- Mix all the ingredients and let it marinate for 20 minutes. Pre-heat the oven at 200 degrees Celsius. Bake the marinated chickpeas for 30 minutes.
- Ingredients for Carrot ginger sauce
4 carrots
3 table spoons of grated ginger
2 table spoons of lime juice
2 table spoons of rice wine vinegar
2 table spoons roasted chili sesame oil (if you don’t have this then in 2 table spoon sesame oil+2 spoons of chili flakes)
2 table spoons maple syrup
3 table spoons olive oil
¾ cup of water
few mint leaves
salt
- In a bowl mix chopped carrots ,2 table spoons of grated ginger and 2 table spoons of olive oil. Mix well. Pre-heat the oven at 200 degrees Celsius. Bake the carrots for 25 minutes. In a blender mix all the ingredients including the baked carrots. Make a nice puree. Your carrot ginger sauce is ready.
- Ingredients for the salad
1 cup shredded purple cabbage
1 cup sliced yellow+red bell pepper
1 cup finely sliced carrots
½ cup sliced beetroot
2 t`able spoons jalapenos
4 table spoons shallots
1 cup shredded lettuce
2 table spoons lime juice
1 table spoons of black pepper
2 table spoons of olive oil
salt
- In a bowl mix, everything other than lettuce & scallions. Mix well and your salad is ready.
Assembling of the tortillas
Cook the tortilla on the pan for 2-3 minutes. Place roasted chickpeas, top it with the salad, lettuce and scallions. Add the carrot ginger sauce to it. Wrap it nicely and serve with extra carrot ginger sauce
