Curried chickpea and potato roti wraps

• Chickpeas (tin)2 tins
• White potatoes600 g
• Brown onions150 g
• Garlic3 cloves
• Plain tortilla wraps8 wraps
• Baby spinach200 g
• Vegetable stock cubes1 cube

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion and garlic. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes. Stir in 2 tablespoons of curry powder for 1 minute.150 g brown onions3 cloves garlic
2. Peel the potatoes and cut into 1 cm dice. Add with the drained chickpeas, the crumbled stock cube and 500 ml of water. Simmer for 20 minutes, until the potatoes are soft and the sauce is thick.2 tins chickpeas600 g white potatoes1 cube
3. Stir through the spinach until it wilts. Season with salt.200 g baby spinach
4. Warm the wraps for 20 seconds a side in a dry pan. Spoon the curry down the middle, fold in the sides and roll up.8 wraps

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