Nohut Dürüm: Turkish Inspired Spiced Chickpea Wraps
with Pickled Onions, Tomato & Rocket Salad and Yoghurt Drizzle
A traditional breakfast from south-eastern Turkey, nohut dürüm are tasty wraps made of spiced, tender chickpeas and garnishes such as salad and a yoghurt drizzle usually piled inside lavash flatbreads - 'nohut' means chickpea and 'dürüm' means roll. These street food staples are best enjoyed eaten by hand!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Red Onion
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove**
1 unit(s)
Lemon
1 sachet(s)
Ground Cumin
½ sachet(s)
Vegan ‘Nduja
1 carton(s)
Chickpeas
10 grams
Vegetable Stock Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
4 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tsp
Honey
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7 for the flatbreads.
Halve, peel and thinly slice the red onion. Halve the baby plum tomatoes.
Peel and grate the garlic (or use a garlic press). Halve the lemon.
In a small bowl, combine the sugar for the pickle (see pantry for amount) and a good squeeze of lemon juice.
Stir in half the sliced red onion. Season with salt and set aside to pickle.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the remaining onion to the pan and stir-fry until softened, 4-5 mins.
Once the onion has softened, add the garlic, ground cumin and vegan 'nduja (see ingredients for amount, add less if you'd prefer things milder). Stir-fry until fragrant, 1 min more.
Next, add the chickpeas and the liquid from the tin, vegetable stock paste, honey and water for the sauce (see pantry for both amounts).
Bring to a boil, then lower the heat and simmer until the chickpeas are tender and the sauce has reduced, 6-7 mins.
Once the chickpeas are tender, roughly mash about a third of the chickpeas with the back of a fork to thicken the sauce.
Taste and season the chickpea mixture with more salt, pepper and sugar if you feel it needs it.
Remove from the heat. Add a squeeze of lemon juice and stir a third of the yoghurt through the sauce.
Meanwhile, pop the flatbreads (see ingredients for amount) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Add the baby plum tomatoes and rocket leaves to the bowl with the pickled onion. Add a drizzle of olive oil and toss to coat.
When everything's ready, share the flatbreads between your serving plates.
Spoon the chickpea mixture across the centre of the flatbreads. Top with a handful of the salad. Drizzle over the remaining yoghurt.
Serve with any remaining lemon cut into wedges for squeezing over. TIP: These flatbreads are best eaten by hand, fold the flatbreads over like a taco and get stuck in.
Enjoy!
