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Chickpea puree and roasted capsicum rolls
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create vibrant chickpea and capsicum wraps using fresh lavash bread.
Ingredients:
  • 2 red capsicum, quartered, deseeded
  • 1 300g can chickpeas, drained
  • 2 garlic cloves, crushed
  • 80mls (1/3 cup) olive oil
  • 52.50 gm fresh lemon juice
  • Salt & ground black pepper, to taste
  • 2 pieces lavash bread
  • 250.00 ml firmly packed fresh continental parsley leaves
Instructions:
  • Preheat the grill on high. Grill the capsicum skin-side up for 8-10 minutes until charred and blistered. Place the cooked capsicum in a sealed plastic bag for 10 minutes to help remove the skin easily. Peel off the skin and slice the flesh into thin strips.
  • Place chickpeas, garlic, and olive oil in a food processor and blend until nearly smooth. Then, mix in lemon juice, salt, and pepper and continue to blend until fully combined.
  • Place the lavash bread flat. Evenly spread the chickpea puree over the bread. Sprinkle parsley leaves, scatter red capsicum, and gently press down.
  • Roll the bread lengthwise, then slice each roll diagonally into 4 pieces. Plate 2 pieces on each plate and serve.

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