Lunch

Harissa Veg and Chickpea Wraps

Harissa veg with carrots and parsnips, served with chickpea wraps, tomatoes, and thai yoghurt.
Serves
Prep in
10 minutes
Cooks in
10 minutes

My days are busy & thus a properly balanced refuel is a necessity at lunchtime. Otherwise you aren’t getting anything of use from me after 3pm.

The key to this is meal prep! And if you bulk cook the harissa veg a few days before then this meal shouldn't take you anymore than 5 minutes to whip up!

Key Facts

  • Well balanced
  • High in fibre & protein
  • Time saving
  • Meal prep idea

Ingredients

  • HARISSA VEG
  • 4-5 carrots
  • 2-3 parsnips
  • 1 romesco + 2 tbsp smoked chilli harissa (I get mine form Belazu)
  • 2 massive handfuls cavallo nero.
  • CHICKPEA WRAPS (per wrap)
  • 1/4 cup chickpea flour
  • 1 tsp smoked paprika
  • pinch of salt
  • 1/4cup boiling water
  • THAI YOGHURT
  • 2 tbsp yoghurt of choice & 1 tsp green curry paste.

Preparation

01

FOR THE HARISSA VEG

Roughly chop your veg, toss with the harissa & roast for 35-40 minutes at 200°C. Mix after 20 minutes. Add the shredded cavallo nero when ready & mix through to wilt.

Keep in the fridge for use over the week.

02

FOR THE CHICKPEA WRAPS

Whisk everything together, spread into a hot dry frying pan, flip once you can, cook on the other side until crisp.

They’ll stay fresh in the fridge for 3-4 days or freeze for 3 months.

03

FOR THE THAI YOGHURT

Whisk until smooth. Use within a week.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables