Veggie Wrap with Swiss Chard
Paola Royal • May 30, 2022

Ingredients:


8 large chard leaves

Olive oil

Salt

Water


400g cooked chickpeas

400g cooked red kidney beans

1 small carrot

1 tsp. ground cumin

1 tsp. ground coriander

1& ½ tsp. smoked paprika

Salt/pepper


For the quinoa:

200g quinoa 

1 tsp. ground cumin

1 tsp. coriander

½ tsp. turmeric

Salt/pepper


300g organic cooked sweet corn



Method:


Place the chard leaves in a tray with high sides. Drizzle olive oil over the first leaf with a sprinkle of around 1/3rd tsp Himalaya salt. Then place the next leaf on top and repeat the process with the remaining leaves.

Ensure the entire leaf is covered in oil - either use your fingers or a brush.

Leave to soak for 4 hours


Before you prepare the dough, boil the water, then cover and blanch all the leaves. 


Next, prepare the quinoa: add it to a pot,add all the spices, turmeric, salt, pepper, cumin and coriander and double the amount of water, then bring to the boil. Reduce the heat and simmer until the quinoa fully absorbed the water. Remove the lid and leave to cool down for a moment.


Mix the chickpeas, beans, carrot, cumin, coriander, smoked paprika, salt and pepper and blend in the food processor. You might need to add a tiny bit of water to get a smooth mixture.


Then place into a bowl and mix in the quinoa and sweet corn, along with the chickpea and bean mix, to create a dough.




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