300g chickpeas, cooked
½ tsp dried oregano
½ tsp dried mint
½ tsp paprika
½ tsp ground cumin
½ tsp ground allspice
juice of ½ lemon
6 tbsp olive oil
Onion, parsley and sumac salad
1 large red onion, peeled, thinly sliced
30g flatleaf parsley, finely chopped
1 tsp sumac
2 tbsp olive oil
YOGHURT AND RED PEPPER SAUCE
1 tbsp red pepper paste
6 tbsp thick yoghurt
2 tbsp olive oil
SERVE with grilled flatbreads, grilled halved plum tomatoes, olive oil and lemon wedges
1 Place chickpeas in a bowl with oregano, mint, paprika, cumin, allspice and lemon juice. Season generously with sea salt and freshly ground black pepper and mix well. Heat olive oil in a large frying pan over medium heat, add chickpeas and sauté for 5 minutes, stirring occasionally. Transfer to bowl. Mash to a rough consistency.
2 For the salad, combine onion, flatleaf parsley and sumac in a bowl. Add olive oil and season with sea salt.
3 For the yoghurt and red pepper sauce, combine red pepper paste, yoghurt and olive oil in a small bowl.
4 To serve, spoon some of the chickpea mixture along the centre of a flatbread, add some onion, parsley and sumac salad and squash a grilled tomato on top. Spoon some of the yoghurt and red pepper sauce over, drizzle with olive oil and lemon juice. Roll the flatbread tightly and keep warm while you repeat process with remaining wraps.
These boldly flavoured wraps cry out for an uber-flavoursome wine with the power to match the protein-rich chickpeas yet they still need sufficient zing to enliven the complex salad. Enter pinot gris with its ripe pear and lemon honey flavours, and hallmark textural richness. Peter Logan draws fruit from the cool climes of Orange, crafting his pinot gris with depth, intensity and grace. The Weemala has enough punch to handle the grilled tomatoes, and yoghurt and red pepper sauce leaving the gris’ energetic acidity to revitalise the palate.