Last week I cooked up a big batch of chickpeas with intentions of hummus, but accidentally under-cooked them a little. They were tender enough to eat, but weren’t quite able to blend into a smooth puree, so I bagged them in the freezer for later use (in case you’ve never tried, this is a great way to store cooked beans – the texture doesn’t suffer at all from freezing/thawing).
When I rediscovered them while foraging my fridge for lunch on Saturday, I had visions of chana masala… but I needed something a little more casual. I don’t currently have a favorite recipe for the classic north Indian chickpea curry*, and at the time I wasn’t interested in dropping everything to find one. I just wanted the essence of the dish – spicy garbanzos – in a quick and simplified way. If I could also find a quick and simple substitute for the experience of an accompanying naan… that would seal the deal.
Thus, this wrap was born. While not the blistered perfection of a freshly baked naan flatbread, a quality pita makes a tasty base. For the spice blend, I put together curry powder, cumin, and cayenne, but feel free to vary based on your preferences or pantry. Try turmeric, coriander, garam masala… you really can’t go wrong. I gave the chickpeas a quick saute with the spices, onion, and a little diced tomato. The result is a drier dish than a traditional curry, which works well with the wrap format.
Like any Indian-spiced beans, I topped with plain yogurt and fresh cilantro. I can’t help myself, the combination is too perfect.
I ate this for lunch with a side of fruit, but it could work as a light dinner also. I saved the leftover chickpeas that wouldn’t fit into my wrap, and sprinkled them over a salad the next day. It was totally a good idea. After getting to enjoy these unexpectedly good impromptu chickpeas, I’m not even disappointed that I had to postpone my hummus.
*Any recommendations for the best chana masala recipe I can make at home? I’d love to expand my repertoire.