Chana Masala Wraps

Instructions

1. Prepare the spices
   In a small bowl, combine the cumin, coriander, garam masala, turmeric, and cayenne pepper. Set aside. This spice mix will give your chana masala its distinctive flavor.
2. Sauté the base
   Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until golden brown, about 5-7 minutes. Add the ginger-garlic paste and sauté for another minute until fragrant.
3. Add tomatoes and spices
   Add the chopped tomatoes to the skillet and cook until they begin to break down, about 3-4 minutes. Stir in the prepared spice mix and cook for another 2 minutes until the spices become fragrant and well incorporated.
4. Cook the chickpeas
   Add the drained chickpeas to the skillet and stir well to coat them with the spiced mixture. Pour in the water, bring to a simmer, then reduce heat to medium-low. Allow the mixture to cook for 10-15 minutes, stirring occasionally and mashing some chickpeas with the back of a spoon to thicken the sauce.
5. Prepare the yogurt
   While the chickpeas are cooking, stir a pinch of salt and some chopped cilantro into the yogurt to create a simple raita for the wraps. Set aside in the refrigerator until ready to use.
6. Warm the flatbreads
   In a dry skillet over medium heat, warm each flatbread for about 30 seconds on each side until pliable. Keep them covered with a clean kitchen towel to stay warm.
7. Assemble the wraps
   Lay each warmed flatbread on a work surface. Spread a tablespoon of the prepared yogurt down the center, add a layer of fresh spinach leaves, and top with a generous portion of the chana masala. Sprinkle with fresh cilantro.
8. Roll and serve
   Fold in the sides of each flatbread, then roll up from the bottom to create a wrap. Cut in half diagonally if desired, and serve immediately while still warm. Serve any remaining yogurt on the side for dipping.