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Vegan MoFo Thai Pumpkin & Chickpea Wraps

Rebecca Weller - Vegan Sparkles
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients
  

  • 4 tbsp Thai red curry paste check ingredients to ensure it's vegan
  • 400 g pumpkin chopped into 2cm pieces
  • 1 tin chickpeas drained
  • 1 cup coconut milk
  • 6 large green leaves silverbeet/collard/spinach, etc, washed
  • 1 handful fresh coriander leaves chopped
  • 1 lime juiced

Instructions
 

  • In a large pot or pan over medium heat, stir pumpkin and curry paste for a couple of minutes until aromatic.
  • Add coconut milk and simmer for ten minutes or until pumpkin is soft.
  • Add chickpeas and lime juice and simmer for two more minutes.
  • Remove from heat and allow to cool.
  • Line lettuce leaves with pumpkin mixture. Top with coriander and roll into wraps.
  • Enjoy!