Indian chickpea curry wrap

• 1 tbsp vegetable oil
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 1 tbsp curry powder
• 400 g canned chickpeas, drained
• 200 g canned diced tomatoes
• 2 whole wheat tortillas
• 50 g baby spinach

Method

1. 1

   Heat the vegetable oil in a pan and sauté the onion for 4 minutes until soft.

2. 2

   Add the garlic and curry powder and cook for 1 minute until fragrant.

3. 3

   Add the chickpeas and diced tomatoes and simmer for 8 minutes until thickened.

4. 4

   Warm the tortillas and fill each with spinach and the chickpea curry.

5. 5

   Wrap tightly and serve.