- Cook the Onions: Heat olive oil in a pan and sauté the onion over medium heat for about 8 minutes until soft, golden, and slightly crispy at the edges.
- Add Spices & Chickpeas: Reduce the heat, then add Shemin’s Curry Powder, salt, and pepper. Cook for 30 seconds, then stir in the tomatoes & chickpeas. Cook for 1 minute until coated.
- Wilt the Spinach: Add spinach, cover, and cook for 5 minutes. Turn off the heat and leave covered for another 5 minutes. Gently stir in the mango chunks.
- Make the Yoghurt Sauce: In a small bowl, mix the plain yoghurt with Shemin’s Mango Chutney.
- Serve & Enjoy: Warm the Indian Breads. Pile on the chickpea mixture, drizzle with mango yoghurt, and sprinkle with fresh chilli if using.
Tips
- Make it Heartier – Add grilled chicken, paneer, or prawns to the wraps.
- Extra Greens – Stir in rocket or salad leaves before serving.
- Prep Ahead – The chickpea filling can be cooked in advance and reheated when ready to serve.
- Make it Vegan – Simply swap the yoghurt for a plant-based version (like coconut or oat yoghurt) to keep the recipe 100% vegan.
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