Summary

Ingredients

For the dough:

• 250 g flour
• 125 ml water
• 8 tablespoon olive oil
• 1 teaspoon salt
• 2 teaspoons curry
• 1 teaspoon cumin
• 2 teaspoon garam masala
• 3 sprigs thyme
• 1 teaspoon rosemary, ground
• 1 teaspoon oregano
• some cayenne pepper
• some turmeric

For the ragout:

• 2 cans kidney beans, 400 g each
• 1 can chickpeas, 400 g
• 2 tablespoon sesame paste
• 2 handfuls tomato (s), small
• 2 cloves garlic)
• some vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon harissa
• 2 teaspoons lemon juice
• oregano
• thyme
• curry
• 2 teaspoon garam masala
• cumin
• pepper
• salt
• oil

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Instructions

1. For the dough, knead the ingredients well until an elastic, non-sticky dough is formed. If necessary, add more water or flour. Set aside for later use.
2. For the ragout, sauté the beans, peas and sesame paste in a little oil. Quarter the tomatoes and cook for a few minutes until they start to crumble. Then deglaze with a little vegetable stock, press in the garlic cloves and season with the remaining ingredients. The whole thing should now simmer over a low flame for half an hour. If it gets too firm just add more vegetable stock.
3. While the ragout is boiling down, divide the wrap dough into 8 portions and roll out very thinly on a floured surface. Now fry these flatbreads in a hot pan without oil until it bubbles, then turn it over and take it out of the pan after a short frying time. Be careful because the wrap will turn black very quickly if you are not careful.
4. Now everyone can fill the wraps themselves with bean ragout and roll them up.
5. I served it with a lamb`s lettuce.