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Spiced chickpea wrap with piyaz salad
Serves 2 Starters and mains
Ingredients
- 60ml olive oil
- 2tsp ground cumin
- 1tsp pul biber, or to taste
- 1 x 400g can chickpeas, drained and rinsed, any loose skins discarded
- 2 large or 4 small flatbreads, to serve
For the piyaz salad
- 1/2tsp ground sumac
- 1 small red or brown onion, halved and thinly sliced
- 1 small pointed red pepper or 1/2 large red pepper, deseeded and finely chopped
- 1 medium tomato, diced
- handful flat-leaf parsley, finely chopped
- 1tbsp extra-virgin olive oil
- juice 1/2 small lemon
Method
Prepare the piyaz salad. In a bowl, thoroughly rub the sumac and a pinch of salt into the onion slices with your hands to soften them and help the sumac to infuse. Stir in the chopped pepper, tomato and parsley and combine well. Whisk together the olive oil and lemon juice and pour over the salad. Season with more salt, if needed, and freshly ground black pepper and set aside.
Heat the olive oil in a wide, heavy pan over a medium heat, stir in the ground cumin and pul biber and combine well for 1-2 minutes to let the spices infuse the oil. Stir in the chickpeas, season with salt and mix well so they all have the spiced oil coating. With the back of a spoon, crush around half of the chickpeas - this helps them to absorb the spiced oil, as well as bringing extra texture - and sauté for another 2-3 minutes. Check the seasoning and add more salt, if needed.
Place the flatbreads on serving plates. Spoon spiced chickpeas into the middle of each flatbread, top with the piyaz salad and roll up to serve.
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