Moroccan · Main course
Harissa Chickpea Wrap
A quick, satisfying vegetarian wrap of spiced harissa chickpeas, crunchy salad and preserved-lemon yoghurt rolled into warm flatbread — the kind of fast, flavour-packed lunch found in modern Marrakech street kitchens. The chickpeas are pan-fried with harissa and cumin until smoky, then wrapped up hot with cooling herbs and yoghurt.
- Prep
- 12 min
- Cook
- 10 min
- Total
- 22 min
- Serves
- 4
- Level
- Easy
Ingredients
- 400 g cooked chickpeas, drained
- 1 tbsp harissa paste
- 1 tsp cumin
- 2 tbsp olive oil
- 4 large flatbreads or wraps
- 150 g yoghurt
- 1/2 preserved lemon, rind chopped
- 1 tomato and 1/4 cucumber, diced
- Handful of shredded lettuce and mint
- Salt
Method
- 1
Spice the chickpeas
Fry the chickpeas in the olive oil over medium-high heat until starting to crisp, then stir in the harissa, cumin and salt and cook 2 minutes more until coated and fragrant.
- 2
Make the yoghurt
Stir the chopped preserved-lemon rind through the yoghurt.
- 3
Warm the wraps
Warm the flatbreads in a dry pan until soft and pliable.
- 4
Fill
Spread each wrap with the preserved-lemon yoghurt, add the salad and mint, then spoon on the hot harissa chickpeas.
- 5
Roll
Fold in the sides and roll up tightly; eat straight away while warm.
Chef's tips
- Dry the chickpeas well so they crisp in the pan rather than steaming.
- Warm the wraps so they roll without cracking.
- The cool preserved-lemon yoghurt balances the harissa; be generous with it.
Frequently asked questions
Can I make it vegan?
Yes. Use a thick plant yoghurt for the sauce and check your flatbread and harissa are vegan. The spiced chickpeas are already plant-based and hearty.
What else can I add?
Crumbled feta or fresh cheese, quick-pickled onions, avocado, or a handful of the caramelised onion relish all work brilliantly tucked into the wrap.