Moroccan Chickpea Carrot Wrap

• 180 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 64 g (1 large pita) — Whole-wheat pita bread
• 75 g, cut into thin matchsticks — Raw carrots
• 30 g (1 packed cup) — Raw baby spinach
• 15 g (1 tbsp) — Tahini from roasted sesame kernels
• 15 g (1 tbsp) — Prepared harissa paste
• 15 g (1 tbsp) — Fresh lemon juice
• 1.4 g (1/2 tsp), finely grated — Raw garlic
• 0.6 g (1/4 tsp) — Ground cinnamon
• 0.6 g (1/4 tsp) — Smoked paprika
• 0.5 g (small pinch) — Fine salt

Method

1. 1Prepare the fillingDrain thoroughly, then shake off all excess liquid.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Rinse the chickpeasRinse the chickpeas, then crush about half with a fork. Cut the carrots into thin matchsticks and keep the spinach dry.Look for: About half the chickpeas are crushed and the carrots are thin enough to bend without snapping the pita.Safety: Rinse canned chickpeas under clean running water and use a clean board for carrots.
3. 3Mix the harissa chickpeasWhisk tahini, harissa, lemon juice, garlic, cinnamon, paprika, salt, and 15 g water for 30 seconds.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Fold in all of the chickpeasFold in all of the chickpeas until creamy but textured.Look for: The sauce is smooth and orange-red with the cinnamon and paprika fully dispersed.Safety: Use potable water and clean utensils for the ready-to-eat filling.
5. 5Fill the pita wrapOpen the pita, layer in all of the spinach and carrot.Look for: Everything is evenly positioned and ready for the next action.
6. 6Add every harissa chickpeaAdd every harissa chickpea, fold closed, and serve or wrap tightly for transport.Look for: The pita closes securely around every chickpea, carrot, and spinach leaf.Safety: Keep the wrap cold if it will not be eaten within 2 hours.