Harissa Veg and Chickpea Wraps
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.
