Ingredients

1/2 tbsp Co-op olive oil 1 onion, finely sliced 1 clove garlic, finely chopped 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp mild or medium curry powder 400g can chickpeas, drained 1 tbsp tomato purée Small handful fresh coriander, chopped (optional) 4 tbsp Co-op fat free Greek style yogurt 1/2 tsp mint sauce Freshly ground black pepper 2 Co-op tortillas 1/2 x 125g bag Co-op spinach, watercress and rocket salad;

Method

1. Fry the onion in the oil for 5-10 mins until softened 2. Stir in the garlic, cumin, coriander and curry powder and cook for 1 minute, then add the chickpeas and tomato purée 3. Add 3 tbsp water, stir and cook for 2-3 mins until piping hot 4. Remove from the heat and stir in three quarters of the fresh coriander, if using 5. Meanwhile, mix together the yogurt, mint sauce and remaining coriander and season with freshly ground black pepper 6. Put the tortillas on plates and spoon over the chickpea mixture 7. Scatter over some salad leaves and drizzle over a little herby yogurt 8. Roll up tightly, then slice in half and serve with extra yogurt on the side