Chana Masala Wraps with Mango Salsa

Spiced chickpea filling wrapped in naan bread, topped with a refreshing mango salsa.

Ingredients

• 2 cups Canned Chickpeas
• 1/2 medium, finely chopped Yellow Onions
• 2 medium, finely chopped Tomatoes on the vine
• 1 tbsp Ginger-Garlic Paste
• 1.5 tsp Garam Masala
• 1/2 tsp Turmeric Powder
• 1/2 tsp Kashmiri Chili Powder
• 1 tsp Cumin Powder
• 1/4 cup chopped Cilantro
• 2 tbsp Canola Oil
• 1 cup diced Pineapple
• 2, thinly sliced Green Onions
• 1.5 tbsp, freshly squeezed Lime Juice
• 2 Naan Bread
• 1/4 tsp Amchur (Dried Mango Powder)
• 1/2, finely minced (optional) Fresh Green Chili

Instructions

1. First, prepare the mango salsa by combining diced mango, sliced green onions, 2 tbsp chopped cilantro, half of the lime juice, and minced green chili (if using) in a bowl. Add a pinch of salt, mix gently, and set aside.
2. Rinse the canned chickpeas thoroughly under cold water and set aside.
3. In a heavy-bottomed pan or Dutch oven, heat canola oil over medium heat. Add finely chopped onions and sauté until golden brown, about 5-7 minutes.
4. Add ginger-garlic paste and sauté for another minute until fragrant.
5. Add the chopped tomatoes, garam masala, turmeric powder, Kashmiri chili powder, cumin powder, amchur, and salt to taste. Cook until the tomatoes soften and the mixture starts to thicken, about 8-10 minutes, stirring occasionally.
6. Add the rinsed chickpeas to the pan and mix well with the spiced tomato mixture. Add 1/2 cup of water, bring to a simmer, reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until the chickpeas are heated through and have absorbed the flavors.
7. Stir in the remaining chopped cilantro and lime juice. Taste and adjust seasoning as needed.
8. Warm the naan bread on a dry skillet or in a toaster until slightly charred and pliable.
9. Fill each naan bread with the chana masala and top generously with the prepared mango salsa.
10. Serve immediately. Garnish with extra cilantro if desired.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 30 mins

Serving Size: 2

Meal Type: lunch