A vibrant, nutritious, and filling option for lunches, these wraps combine savory chickpeas with curry, all wrapped in fresh collard greens.
Ingredients
Scale:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon coconut oil (or olive oil)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder (adjust to taste)
1 can (14 oz) coconut milk, full-fat
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground
1 cup spinach, chopped (optional)
8 large collard green leaves, stems removed
Fresh herbs (cilantro or parsley) for garnish
Instructions
Prepare the Collard Greens: Bring a large pot of water to a boil. Add the collard green leaves and blanch them for 2-3 minutes until tender but bright green. Remove from the pot and place them in ice water to stop cooking. Drain and pat dry.
Cook the Chickpea Curry Filling: In a large skillet, heat the coconut oil. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
Stir in the curry powder, salt, and black pepper, cooking for another minute.
Add the chickpeas and coconut milk, stirring to combine. Bring to a simmer and cook for 10-15 minutes. Optionally stir in spinach during the last few minutes.
Taste and adjust seasoning as needed. Remove from heat and let cool slightly.
Assemble the Wraps: Lay a collard green leaf flat. Spoon a generous amount of the chickpea curry filling onto the center. Fold the sides over and roll from the bottom up.
