Indian Spiced Chickpea Wraps, Mango Lassi, and The Immortalists

Ingredients

For the Spiced Chickpeas:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili flakes (optional, for heat)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tomato sauce
• Salt and pepper, to taste

For the Wraps:

• 4 large tortillas or flatbreads
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup thinly sliced red onion
• Fresh cilantro, chopped (for garnish)

For the Yogurt Sauce:

• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh mint, chopped (optional)
• Salt and pepper, to taste

Instructions

Prepare the Spiced Chickpeas:

• Heat the olive oil in a large skillet over medium heat.
• Add the chopped onion and sauté for 3-4 minutes until softened.
• Add the minced garlic and cook for an additional minute.
• Stir in the cumin, coriander, turmeric, garam masala, and red chili flakes, if using.
• Cook the spices for 1-2 minutes until fragrant.

Cook the Chickpeas:

• Add the drained chickpeas to the skillet and stir to coat them in the spices.
• Pour in the tomato sauce and season with salt and pepper.
• Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and the flavors are well combined.
• Remove from heat and set aside.

Make the Yogurt Sauce:

• In a small bowl, whisk together the Greek yogurt, lemon juice, chopped mint (if using), salt, and pepper.
• Adjust seasoning to taste.

Assemble the Wraps:

• Lay a tortilla or flatbread on a clean surface.
• Spread a spoonful of the yogurt sauce over the base of the wrap.
• Add a portion of the spiced chickpeas down the center of the wrap, followed by a handful of shredded lettuce, diced tomatoes, diced cucumber, and sliced red onion.
• Sprinkle with fresh cilantro.

Wrap and Serve:

• Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to enclose the ingredients.
• Repeat with the remaining tortillas and filling.