Spicy Chickpea & Coconut Curry Wraps

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• ¼ tsp chilli flakes (adjust to taste)
• 400g chopped tomatoes
• 400ml coconut milk
• 400g chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 6 large tortillas
• Optional toppings: avocado slices, lime wedges, pickled onions

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric and chilli flakes. Cook for 1 minute, stirring constantly.
3. Pour in the chopped tomatoes and coconut milk. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Add the chickpeas and season with salt and pepper. Simmer for another 5 minutes until the sauce has thickened slightly.
5. Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the chickpea curry and garnish with fresh cilantro.
6. Serve with your desired toppings.