Now then. The picture's a bit dicky on this one as I left my Olympus Pen at work and had to use my wife's Canon Ixus (lovely though it is, it's not up to food photos), so apologies for slight drop in standards. This dish was a complete experiment but worked out really well - it's very, very difficult to cock up chick peas and spinach, a dream combo. The only other thing I'd say is that this filling was fun in the wraps but would be quite dreamy in filo or puff pastry; hell you could even use it as the filling for vegan vol-au-vents!
Ingredients
Tbsp vegetable oil
One small onion
3 cloves garlic
300g chick peas, drained
Tbsp tahini
Tsp sea salt
Tsp rice wine vinegar
2 tsp mirin (or syrup)
Tbsp dried coriander
3 splashes hot pepper sauce
Tbsp sesame oil
220g frozen leaf spinach, decorated and drained
100g bean sprouts
100 ml veg stock
3 or 4 deli style wraps
Mix the tahini, sea salt, vinegar, mirin, coriander, hot pepper sauce and sesame oil together and set to one side for use in a moment. In a wok, fry the onion in the vegetable oil until it starts to brown, then add garlic and continue to fry another minute or two. You want them a bit crispy; a bit caramelised; so let hem take their time. Then add the chick peas and fry for another five minutes or until the chick peas look to be browning a bit. Don't cook for too long as they can explode, take to the air, and possibly take you out in a way you thought impossible for a chick pea. At this point add the sauce and cook for another five minutes, then add the spinach and the beansprouts. Cook for five more minutes and leave to rest.
In a dry frying pan heat the wraps through for 15 seconds or so, then spoon in the mixture and wrap them up. I served the wraps up with a little salad and some homemade chips.
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